Summer Lobster Soup

  • Serves

    serves 6


A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.


  • Salt
  • 1 Tbsp. sugar
  • 3 (1-lb.) hen lobsters
  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, peeled and chopped
  • 1 large leek, trimmed, washed, and chopped
  • 1 large carrot, peeled and chopped
  • 3 ribs celery, chopped
  • 2 ripe tomatoes, cored and chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 white peppercorns
  • 1 12 cups white wine
  • 12 cup brandy
  • 1 cup rich cream
  • Freshly ground white pepper
  • 1 cup shelled fresh peas, blanched
  • 1 cup shelled young fava beans, blanched and peeled
  • 12-18 baby carrots, peeled and blanched


Step 1

Bring 4 quarts salted water and the sugar to a boil in a large pot over high heat. Add lobsters, return to a boil, turn off heat, cover, and allow lobsters to cool in poaching water. Meanwhile, heat oil in a large pot over medium heat. Add onions, leeks, chopped carrots, and celery, and cook until soft, about 7 minutes. Add tomatoes, thyme, bay leaf, peppercorns, and wine. Reduce heat to medium-low and simmer gently for 1⁄2 hour.

Step 2

Preheat oven to 400°. Remove lobster meat and roe from shells and set aside separately, reserving poaching water. Put shells into a large pan and roast for 10 minutes. Transfer pan to stovetop over medium heat, add brandy, and ignite with a kitchen match. When flames die out, add shells to vegetables in pot. Add 6 cups reserved poaching water and bring to a boil. Reduce heat to low and simmer for 1⁄2 hour. Strain through a sieve into another large pot, pressing on shells to extract liquid. Add cream, bring to a boil, then reduce heat and simmer for 5 minutes. Season to taste with salt and pepper. Coarsely chop lobster, then add it, roe, peas, favas, and carrots to soup. Cover and refrigerate until slightly chilled but not cold.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.