Lee's lobster bisque

Recipe Rating:	7 Ratings5
Categories:	Chowders, Fish Soups, Other Soups, Healthy
Collections:	Soup's On!, Festive Feasts
Keywords:	comfort, food, Seafood, Great, crab, lobster
Prep Time:	1 Hr
Cook Time:	1 Hr

Ingredients

1 1/4 lb	lobster meat (and/or crab or shrimp)
2 1/2 lg	tomatos
2 lg	green peppers
4	celery stalks
2 Tbsp	tabasco sauce
1/4 c	wochestershire sauce
1/2 c	dry cheap sherry
3-4	chicken boullion cubes
1-2 pinch	brown sugar
ROUX
2-3 Tbsp	flour
	sauteed veggies
1/2 to 3/4 stk	butter
1 qt	heavy or light cream

Pinched by Aprilhatmaker, and 2,332 more.

Lee Paige

Well Seasoned

agawam, MA (pop. 113,600)

leepaige

Member Since Nov 2010

Lee's Notes:

someone i know loved this soup and so i went into a seafood resteraunt and asked for a "loose" recepie and this is what i jimmy rigged after trials... sooo good you will smack anyone who makes this and falls short even in a resteraunt!!!

Comments from the Test Kitchen:

Yum, yum, yum! Back off on the Tabasco a bit if you don't like your heat at full-throttle, but we simply loved this recipe as-is.

Note: Lobster and shrimp both work great!

Directions

dice all veggies and sautee with 1/2 stick of butter in a good sized deep pot. when your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well. then slowly add flour while constantly mixing. Roux will have a slightly pastey consistancy not too thick! add cream once blended well. simmer for about 30 mins stir frequently. strain veggies if u dont want to have them in the bisque. then Add chicken boullion, tabasco, sherry, brown sugar, and wochestershire sauce. simmer for about 15 mins on low watching and stirring. add lobster last simmer about 15 to 20 mins and taste. you may have to adjust salt, tabasco, or sherry. you will have rubbery seafood if you over cook. the best served with warm crusty bread!

Comments

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Lee Paige leepaige

I shared a photo of this recipe.

Jane McMillan janenov46

Jun 11, 2011

Thanks for this. We have friends that lobster, they are not like your lobsters, langistions, but I need recipes for seafood, lobster, shrimp.

Lee Paige leepaige

Jun 11, 2011

ok soon to come shrimp creole!!! over white or jasmine rice you will love not creamy either tomato based!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

polly kohler polly1

Aug 2, 2011

Do you use a total of 1 stick of butter in this recipe or just 1/2 stick?

Lee Paige leepaige

Aug 2, 2011

im sorry! i just realized how its written. i use about 3/4 of a stick to 1 whole stick depending on the batch size.

polly kohler polly1

Aug 2, 2011

Thank you so much Lee. The bisque sounds delicious. Did you post the shrimp creole recipe yet?

Tracy Scott MoonLightOnWater

Aug 2, 2011

Looks so yummy...I know what's for dinner!

Teressa Stone KSGal

Aug 4, 2011

I do not drink or cook with alcohol, can I leave out the sherry, or will it be very noticeable?

Lee Paige leepaige

Aug 7, 2011

@ Teressa Stone Hi nice to meet you! it will be noticable but i looked up a varient for you. as a recipe ingredient substitute use Balsamic Vinegar or Red Wine Vinegar.
Equivalents
4 fl oz=1/2 Cup
try these im haven't tried w the substitute ingredients so please let me know if u make it! u may need a pinch more of brown or white sugar to level out the acidity. I would probably try the balsamic before the red wine. happy cooking!

Teressa Stone KSGal

Aug 8, 2011

Thank you! I'll let ya know how it turns out when I make it! :)