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Lobster Bisque

Serves: 4-6
Creamy lobster bisque with fresh Panela cheese.


Product Image
  • 2 lb lobster shells
  • 1 large white onion, sliced
  • 2 carrots, sliced
  • 3 stalks of celery, sliced
  • 3 tbsp butter
  • 2 oz shot of brandy
  • 2 tbsp tomato paste
  • 1 quart heavy cream
  • 2 cups whole milk
  • 3 bay leaves
  • 1/4 cup Rizo Bros Panela Cheese, broken apart
  • 1/8 cup cilantro leaves
  • 3 tbsp salt


  1. Preheat oven to 350* F
  2. Lay lobster shells on sheet tray abd bake shells for 15 minutes
  3. Melt butter in large pot set to medium heat
  4. Add mirepoix (onion, celery and carrots) to pot and cook until vegetables are tender
  5. Add tomato paste and salt to pot and stir
  6. Cook until tomato paste has caramelized on vegetables
  7. Add lobster bodies and stir until shells are coated
  8. Add brandy and cook until alcohol has evaporated
  9. Add cream and milk to pot, followed by bay leaves
  10. Cook until cream comes to a mild boil, then remove from heat and remove bay leaves
  11. Blend soup with either a hand emulsion blender or in a traditional blender
  12. Strain soup carefully through a strainer lined with cheesecloth
  13. Once soup has been properly strained, garnish with crumbled Panela cheese and cilantro