White Chocolate Lobster Bisque

White Chocolate Lobster Bisque - because there are some meals you never forget...


  • 3 tablespoons butter
  • 1 small onion, minced
  • 3 tablespoons fresh ginger
  • 4 cups lobster or chicken stock
  • 1/2 cup dry white wine
  • 1 quart heavy cream
  • 1/2 teaspoon sea salt
  • 1 pinch ground black or white pepper
  • 1/4 cup brandy or sherry
  • 100 g (3 oz) white chocolate, melted
  • meat from 12 lobster tails, cooked (12 cups)


  1. In a large soup pan, saute the ginger and onion in butter until the onion is soft. Do not brown.
  2. Add the stock, bring to a boil, then reduce to a steady simmer over medium heat and reduce by half, 10-15 minutes.
  3. Add the white wine and cook for another 1-2 minutes.
  4. Add the quart of heavy cream, salt, pepper, and brandy and simmer gently over medium-law heat until slightly thickened, 10-15 minutes.
  5. Pour soup through a strainer to remove solids. Place back in pan to keep warm or refrigerate for 1-2 days.
  6. To serve, melt chocolate in a double boiler, then stir into the hot soup. Ladle hot bisque into bowls and pile lobster meat in the center.