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Spinach Lobster Bisque


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  • 2 tablespoons minced shallot
  • 2 tablespoons butter
  • 2 cups vermouth or chicken stock
  • 6 tablespoons flour
  • 3 cups lobster broth (see below)
  • or use 3 cups of clam juice
  • 1/4 teaspoon dry mustard
  • 3 cups half-and-half
  • 1 cup cooked pureed spinach
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • Lobster shells and unusable legs
  • 1 celery stalk
  • 1 small onion
  • 1 bay leaf
  • Cooked lobster or crab meat or shrimp
  • Grated Parmesan cheese (optional)


Servings 6


Step 1

For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain.

In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again.

Serve immediately (to serve at later time, keep hot in a double boiler.)

At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional).

This recipe yields 6 to 8 servings.

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