Corn and Lobster French Onion Soup with Gruyere Toast

Course Soups & Salads
Cuisine Seafood


  • 12 ounces cooked lobster meat
  • 4 slices thick cut bacon chopped
  • 2 tablespoons butter
  • 2 sweet onions thinly sliced
  • 2 cloves garlic minced or grated
  • 2 sprigs fresh thyme
  • salt and pepper
  • 4 tablespoons flour
  • 1 1/2 cups white wine or beer dark beer for more flavor
  • 2 1/2 cups chicken broth
  • 4 ears fresh corn kernels removed
  • 1 cup heavy cream or half and half
  • 1/2 a lemon juiced
  • 1/4 cup fresh basil or parsley chopped I used basil
  • 1 french baguette sliced
  • 4 ounce gruyere cheese shredded


  • Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain.
  • To the pot add the butter, onions, thyme and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
  • Continue cooking and scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Once the onions are caramelized, add the flour and garlic. Stir the flour with the onions to make a roux, cook about 1 minute. Slowly pour in the wine and chicken broth. Add the corn.
  • Bring the soup to a boil, then cover and simmer for 10 minutes.
  • Meanwhile cut down the back and front of the lobster and pull the meat away from the shell. Dice or shred the lobster meat.
  • After the soup has simmered about 10 minutes add the cream and simmer another 5 minutes. Squeeze half a lemon over the soup, season with salt and pepper. Stir in the lobster and fresh basil. Preheat the the broiler to high.
  • Ladle the soup into oven safe soup crocks. Top with a slice or two from the french baguette and a handful of shredded gruyere cheese. Place under the broiler for 30 seconds to 1 minutes (WATCH CLOSE!!). Garnish with bacon. Eat hot.
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