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Roasted Tomato Fennel Lobster Bisque.

Roasted Tomato Fennel Lobster Bisque

Roasted Tomato Fennel Lobster Bisque - small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.
Course Soup
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Author Barry C. Parsons


  • 3 lbs shelled lobster steamed

For the Seafood Stock

  • 6 cups water
  • 1 small chopped onion
  • 3 cloves roughly chopped garlic
  • 3 tbsp chopped tarragon or dill
  • 2 stalks celery
  • 1 carrot
  • 6 peppercorns

For the Roasted Tomatoes and Fennel

  • 8 large ripe tomatoes diced
  • 1 large fennel bulb diced
  • 1 medium red onion diced
  • 2 cloves chopped garlic
  • 4 tbsp olive oil
  • 2 tbsp honey3 tbsp balsamic vinegar
  • Salt and pepper to season
  • 2 tbsp chopped fresh tarragon dill is good too


  1. Don't overcook the lobster, a slight under cooking is best at this point as it will be added back to the bisque later. Save 2 cups of the steaming liquid.

To make the Seafood Stock

  1. Shell the lobster over a large bowl to catch any liquid. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.
  2. Simmer the shells and any liquid in the bowl along with the 2 cups of the steaming liquid and the 6 cups water, onion, garlic, tarragon,celery, carrot and peppercorns.
  3. Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.

While the stock simmers, get started on the roasted tomatoes and fennel.

  1. Toss together the diced tomatoes, fennel, onion, garlic, olive oil,honey, balsamic vinegar, salt and pepper.
  2. Bake a shallow baking dish at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot.
  3. Add 6 cups of the seafood stick and the other 2 tbsp chopped tarragon.
  4. Simmer for 20-30 minutes or until the soup reaches your desired consistency.
  5. Taste and do a final seasoning of salt and pepper if necessary.
  6. Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.