3 ratings

Bob's Lobster Bisque


Attempted by many, perfected by one, Texas-based Bob’s Steak & Chop House Executive Chef Sean Merchant has mastered the art of a true lobster bisque. This steakhouse classic has graced the menu since Bob’s first opened its doors in 1993. Stewed for three hours with a little T.L.C., heavy cream, sherry, brandy, nutmeg and lobster – the delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread.


For the lobster stock

  • 1 Pound Lobster Stock
  • 1/3 Cup Tomato Paste
  • 1 Yellow Onion
  • 2 Celery, raw
  • 1 Pound Carrots
  • 2 Garlic Cloves
  • 1 Splash of Brandy

For The Bisque

  • 8 Cups Water
  • 1.5 Teaspoons Cayenne Pepper
  • 1.5 Tablespoons Spices, paprika
  • 5 Ounces Brandy
  • 1.5 Ounces Sherry
  • 1/4 Teaspoon Spices, nutmeg, ground
  • 3 Cups Heavy Cream


For the lobster stock

Rub lobster shells with tomato paste, and roast with carrots, celery, onion and garlic in a roasting pan at 375F for 40 minutes. Pull from oven and deglaze pan with a splash of brandy and transfer to a Dutch oven or large soup pot. Add all ingredients below (except the heavy cream) and simmer for 2 hours.

For The Bisque

Once simmered for 2 hours, remove lobster shells, then blend and strain. Add heavy cream and thicken with cornstarch slurry (2 parts cold water, 1 part cornstarch). Season to taste with salt, pepper and sherry. Serve with lobster claw, lobster knuckle meat, and green onion.