I Don’t Care What Anyone says, THIS is Best Lobster Bisque Recipe Ever!

Use code BILLY15 for 15% off your order at https://www.cousinsmainelobster.com/ This incredible lobster bisque recipe made …


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About the Author: Chef Billy Parisi


  1. Hey, Chef! Awesome recipe and very easy to fallow along. I work at The Mission Inn in CA and I still dream about the lobster bisque.. thanks for taking me back!

  2. I’m going to test your recipe for our first Fish Fry at St. John Paul II Classical Catholic School… wanting to knock the socks off our customers and get people coming back, for our fish fries, during Lent. 😉 I’ll let you know how it goes! I’m very excited!

  3. Honoring an animal by eating as much of it as possible is the equivalent of honoring a person by raping them in as many ways as possible. It's indulgent nonsense. You don't honor something by eating it. You honor it by leaving it alone to live its full life.

  4. I still remember walking down the street in NYC back in the late 1990s … and I saw a line of people on the sidewalk (which is very unusual at 11 am in the morning😏) ..turns out it was yes the one only orginal "soup natzi"..I only nodded and received a beautiful 32oz styrofoam cup of lobster bisque… I'm remember it forever 🥰

  5. first time seeing how lobster bisque is made, i love it but it pretty expensive. The lobster broth kinda reminds me of prawn noodle soup in my country. could probably do something similar if we just thicken prawn soup

  6. This is one that I'm definitely going to do soon. Since tomato paste is used as an umami enhancer, could you potentially up this recipe by adding some msg as well? Probably blasphemy but I'm just thinking out loud and guessing that it could work.

  7. 1) Fennel. Ewww. Even boiling the crap out of it into a broth. Anyone have a decent substitute suggestion?
    2) The 'tamale' or intestines make a fabulous addition to any fish broth.
    3) I've always used sherry – I am very interested to try the brandy/vermouth/port combination.
    4) I garnish with a small dollop of sour cream rather than creme fraiche.
    5) Shout out to Cousin's! Also gotta give a shout to Spike's Seafood in Point Pleasant Beach for inspiring my love of bisque with their excellent rendition!
    5) Great video! THANKS

  8. I've been looking for a good lobster bisque recipe for a while. This looks great- a bit labor intensive but I can appreciate the expert handling of the lobster. Can't wait to try it!

  9. We completly blend the carcasses with the Soup and some Cafe de Paris Butter before straining, you get some of the taste and smell more intense…. need a good blender though haha

  10. Great recipe. Only had enough lobster to make two servings but well worth it! Let out the carrots and fennel – didn't have either. Subbed chardonnay for the vermouth and port. So rich and the depth of flavor was incredible. And being able to control the salt was key. I'll definitely make this again and make all eight servings.

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