Sweet Corn Lobster Bisque

Celebrate the subtle summer flavors with this smooth and creamy sweet corn lobster bisque.

Easy to make but shockingly elegant.


- Sweet corn - Butter - Shallot - Onion - Carrot - Russet potato - Seafood stock


Heat a large Dutch oven over medium heat. Melt the butter. Saute the minced shallot onion and carrot until tender, 5 to 7 minutes.

Add the potato, and 1 cup of the reserved corn kernels. Pour in the seafood stock and wine. Stir to combine.

Gently add in the corn cobs and lobster shells. Bring to a boil. Reduce heat to a simmer and allow to cook for 30 minutes.

Remove from heat and allow to cool. When safe to handle, remove corn cobs and lobster shells.

With an immersion blender, blend the soup until completely smooth. Return to low heat and stir in the heavy cream, Old Bay, salt, paprika and black pepper.

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