Lobster Bisque: Heads are Just as Good as Tails

What to do with lobster heads if you’re not like my mom who sucks them dry and clean every time? Make bisque!


4 nice lobster heads raw or previously cooked (leftovers)


1/4 cup butter

1 onion diced

3 cloves garlic minced

2 carrots diced

1 cup diced cerlery

1/4 cup flour

1 can diced tomatoes (or if you want to use fresh tomatoes, just squeeze out seeds, then dice)

3 tablespoons tomato paste

1 generous splash of wine wine…save the rest for drinking with the bisque

salt and pepper

dash of nutmeg

1 cup cream or half and half


Put lobster heads in a big pot and cover with water.  Simmer for 45 min -1 hr.  Remove heads, save broth.

In a large pot melt butter.  Add onion, garlic, carrots, celery and cook until lightly browned.  Add tomato paste and flour, stir with wooden spoon until it’s a doughy mess.  Using a wire whisk, whisk in about 6 cups of lobster broth. Add tomatoes and wine.  Simmer for 1 hour.

Let cool until it’s safe to put in a blender.  In small batches, blend soup until its silky and creamy.  Pour back into pot. Season with salt and pepper and a dash of nutmeg. Finish with cream.

Serve with good french bread and garnish with fresh parsley.

(you could also finish with cognac, lemon or top with parmesan cheese)