Calculate Lobster Bisque Cost Per Portion (200ml)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Whole Live Lobster | kg | — | ||
| Heavy Cream (35%) | liter | — | ||
| Cognac / Brandy | liter | — | ||
| Dry White Wine | liter | — | ||
| Shallots | kg | — | ||
| Tomato Paste | kg | — | ||
| Unsalted Butter | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Use shell offcuts from lobster thermidor or other lobster dishes to dramatically reduce bisque cost.
- A standard 600g whole lobster yields approximately 150–180g usable meat and all shells for stock.
- Cognac or brandy adds aroma — use 15–20ml per litre of bisque; cheap cooking brandy works well.
- Heavy cream is the biggest cost driver after lobster — a 30% cream bisque has better margin than 35%.
- Strain the bisque twice: once through a coarse sieve, once through fine muslin for a silky texture.
Frequently Asked Questions
A premium restaurant-quality lobster bisque using fresh lobster typically costs €4.50–7.50 per 200ml portion depending on lobster prices. Using shell stock brings this down significantly.
Yes — frozen whole lobsters or lobster knuckle/claw meat work excellently for bisque and cost 30–40% less than fresh. The difference in a slow-cooked bisque is minimal.
A 180–200ml starter portion is standard. For an amuse-bouche or tasting menu, 60–80ml is appropriate. Adjust your calculator accordingly.
Properly stored in airtight containers, lobster bisque lasts 3–4 days refrigerated and 3 months frozen. Freeze before adding cream for best results.