How to Make Lobster Soup Recipes 

When you learn how to make lobster soup, you will find the thought these sumptuous recipes tantalizes the taste buds of connoisseurs around the world. Lobster can be purchased frozen in most stores to use in your recipes. Quick frozen lobster meat comes in cooked or raw depending on the brand. It is also available in cans and some are satisfied with using this.

If you are learning how to make lobster soup, these recipes can be made from steamed lobster or boiled lobster. Most good cooks prefer to purchase lobster live although in some markets it is only available already steamed. If you prefer to buy the live ones, two types are sold in the markets here in the United States. The Atlantic coast lobsters are distinguished by its large claws and the “spiney lobsters” of the Pacific coast which has no claws but have a protruding antenna.


If you are learning how to make lobster soup and you choose to cook live lobster, they should be lively. Pick it up behind the claws and plunge it head first into a large kettle of boiling salt water. Cover and cook in rapidly boiling water for seven minutes for the first pound and three minutes for each additional pound. It may be necessary to hold down the cover for the first few minutes.

To make your lobster recipes, remove from boiling water with tongs and plunge into cold water; cool until you are able to handle it. Chop off the small claws; these can be used for garnish. Turn on the back and cut through shell from the head to tail. Remove and discard stomach sac near the head and black intestinal vein running from head to tail. Discard spongy lung tissue but reserve the green liver. Use stainless steel or silver knife for cutting the meat; other metals discolor the meat. From this point follow the directions on your lobster soup recipes.


Heat 1 can cream of chicken soup and 1 cup of rich milk like whipping cream or half & half. Add 1 cup of cooked lobster pieces, ½ teaspoon paprika, ¼ teaspoon nutmeg and a few grains cayenne pepper. Bring just to a boil, but DO NOT BOIL.


Thick creamy lobster soup recipes are called “bisque”. They are very flavorful and filling; great on a cold day.

  • 1 Can undiluted tomato soup
  • 1 Can undiluted green pea soup
  • 3 ½ Cups cream
  • 2 Cups cooked lobster pieces
  • ¾ Cup sherry wine

Soak the lobster with the sherry. Combine the soups and cream in a heavy saucepan. Bring just to a boil; reduce heat and add lobster. Simmer for 5 on low heat. Serve with bread and dipping oil.


Seafood chowder recipes are think chunky soups made with different seafood and chunks of vegetables often having thick cream added. This lobster chowder recipe is flavorfully prepared with pork and tarragon.

  • ½ Pound salt pork or bacon
  • 2 Large onions
  • 3 Stalks celery
  • ½ Carrot
  • 1 Tablespoon dried tarragon
  • 1 Tablespoon lobster paste
  • 3 Pounds potatoes peeled and cubed
  • 2 Pounds lobster meat
  • 1 Pint heavy cream
  • Salt/pepper to taste
  • Hot sauce to taste

Grind pork, onions, celery and carrot into stock pot.
Add tarragon and lobster paste; simmer over medium heat until tender but not brown.
Place potatoes in another pan, cover with water and simmer until slightly undercooked.
Add potatoes and the water to the stock pot with the vegetable mixture.
Bring mixture to a slow boil and add the lobster; return to a boil and remove from heat.
Before serving bring to a boil and add the cream, salt, pepper and hot sauce to taste.


This is a thick lobster soup recipe but also has sea bass, shrimp, clams and mussels in it and very flavorfully seasoned.

  • 3 Live lobsters (about 1 ½ pounds each)
  • 1 ½ Pounds boned sea bass
  • 1 Pound shelled and cleaned shrimp
  • 12 Live hard shell clams
  • 24 Live mussels
  • 2 Cups chopped onions
  • ½ Cup chopped green pepper
  • 7 Cloves minced garlic
  • ½ Cup olive oil
  • 1 Quart Italian tomatoes canned with basil
  • ¾ Cup tomato paste
  • 2 Cups dry red wine
  • 1 Thinly sliced lemon
  • 1 Cup chopped fresh parsley
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried oregano
  • Salt/pepper to taste

To make this thick lobster soup recipe combine the onion, green pepper and garlic with the olive oil in a large pot.
Cook over low heat for 10 minutes stirring occasionally.
Add tomatoes, tomato paste, wine lemon, ½ cup of the parsley and remaining seasonings.
Bring mixture to a boil, reduce heat, cover and simmer for 20 minutes.
Add the bass, lobsters and shrimp and simmer another 20 minutes.
Scrub the clams and mussels with a stiff brush under cold running water; remove beard that may be attached to mussels.
Add the clams and mussels to the pot; cover and simmer another 10 minutes or until the clams and mussels open and fish is done.
Serve with remaining parsley.


  • 2 Tablespoons olive oil
  • 1 Large onion (Chop fine)
  • 2 Cloves garlic (Chop fine)
  • 1 Green bell pepper (Chop fine)
  • ½ Cup chopped mushrooms
  • 3 Tablespoons chopped parsley
  • 1 Bay leaf
  • ½ Teaspoon saffron
  • 2 Cloves
  • 1/8 Teaspoon celery seed
  • 1 Teaspoon pepper
  • 1 Teaspoon salt
  • Dash cayenne
  • 1 Can (16 ounces) stewed tomatoes
  • 1 Cup red wine
  • 1 ½ Cups seafood stock
  • ½ Pound mahi mahi (Cut in cubed)
  • ½ Pound lobster meat

Heat oil in large Dutch oven; add onion, garlic, green pepper, and mushrooms.

Sauté mixture for 5 minutes:  add parsley and next 9 ingredients.

Cover and simmer for 1 hour; add remaining ingredients and cook 15 minutes longer.

Serve in baked bread bowls or over thick toast; serves 6.