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Lobster Bisque

This scrumptious bisque can be made with or without adding seafood when using clam broth as a seafood base. Follow this recipe or substitute your favorite fish to create your own seafood bisque. Serves 4

1 lb lobster meat

4 Tbsp butter

2 Tbsp flour

2 envelopes St. Ours Clam Broth

2 Tbsp dry sherry

½ tsp paprika

1 cup light cream

dash white pepper


If the seafood is raw, sauté lightly in a little butter over medium lo heat, do not brown, dice, set aside. On medium heat, melt butter, whisk in flour, cook 2 minutes making a roux. Dissolve St. Ours Clam Broth in 1 ¾ cups hot water then gradually whisk into roux, cooking until thickened. Add cream, whisk until thick, reduce heat, simmer 5 minutes. Stir in the seafood, paprika, sherry and white pepper, simmer 5 minutes.

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