Lee's Lobster Bisque


Lee Paige Recipe

By Lee Paige leepaige


Rating:
Serves:
6-8
Prep:
1 Hr
Cook:
1 Hr
Method:
Stove Top
Comments:

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!!!

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
1 qt
heavy or light cream

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


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77 Comments

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Jessica Alewine jess_ale87
Feb 2, 2014
Looks amazing!! I'll have to omit the bell peppers... yay allergies. But I still want to try this!
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Mary Dellett mamadell
Dec 12, 2012
I've been making soups for almost 50 years, but I'm always on the lookout for better recipes. Thank you, Lee, for this fabulous bisque! I agree, no need for an expensive sherry to get that great, distinctive flavor.
user
georgia jones bakingramma
Jun 4, 2012
Lee, love your post! good for you! Now let's see if your wishes will be fulfilled. God Bless
user
Lee Paige leepaige
Jun 3, 2012
I want everyone 2 kno this is made w love and a lil experimentation...know that trial and error went into this. I like the flavor of all ingredients, not every one will. That's life. Pls don't post negative, positive comments are welcome I don't have the same expertise as everyone else ppl have diff tastes, different but I love that! SHOW ME WHAT UR WORKING WITH ??? I love learning fr others. Pls feel free 2 post comments that r not degrating. Ne comments that r in box me pls, out of respect for all.