Lee Paige Recipe

Lee's Lobster Bisque

By Lee Paige leepaige


Someone I know loved this soup, so I went into a seafood restaurant and asked for a "loose" recipe and this is what I jimmy-rigged after trials... sooo good you will smack anyone who makes this and falls short even in a restaurant!!!


Recipe Rating:
 7 Ratings
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes 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!

Ingredients

1 1/4 lb
lobster meat (and/or crab or shrimp)
2 1/2 large
tomatos
2 large
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 stick
butter
Find more recipes at goboldwithbutter.com
1 qt
heavy or light cream
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Directions Step-By-Step

1
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!

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Collections: Soup's On!, Festive Feasts
Other Tags: Quick & Easy, Healthy