Lobster Bisque Recipe

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Lobster Bisque

Judy Garcia

By
@snflwr8351

My husband LOVES lobster bisque. It's very expensive to buy at the restaurant we go to, so I thought I might try to make it for him. He loves this recipe!

The original recipe said to discard all of the vegetables. I decided to use them to flavor and thicken the soup. I would imagine either method would result in a great soup.

I used 2 lbs. of lobster meat and we felt it was too much. Next time I will cut that amount to only 1 lb.


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Rating:

Serves:

6

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3/4 c
unsalted butter, divided
1 c
onion, cut in pieces
1 c
celery, cut in pieces
3/4 c
carrots, cut in pieces
1/2 c
dry white wine
1 c
chicken broth
1/2 c
chopped fresh parsley
1
bay leaf
1/4 tsp
dry thyme
1/4 tsp
cayenne
28 oz
canned italian plum tomatoes (or regular canned tomatoes)
1/4 c
all purpose flour
3 c
whole milk
1-2 lb
lobster meat, cut in small pieces
1 c
heavy cream
1/2 tsp
salt
1/2 tsp
freshly ground white pepper
1-2 sheet(s)
puff pastry sheet, thawed

Directions Step-By-Step

1
Heat 1/3 of the butter in a large, heavy saucepan over medium heat. Add onions, celery and carrots. Heat and stir for 5 minutes or until onions are transparent.
2
Add wine, chicken broth, parsley, bay leaf, thyme, cayenne and tomatoes. Bring to a boil; reduce heat and simmer for 45 minutes, stirring often. Press and strain through a chinois or cheesecloth, reserving liquid. Set vegetables aside.
3
Put 1 cup of reserved vegetable liquid and about 1/2 of reserved vegetables in a blender. Puree until smooth.
4
Heat remaining butter in a skillet or large pan over moderate heat; whisk in flour. Heat and stir for 3-4 minutes. Whisk in milk; heat and stir til thickened. Remove from heat; stir in vegetable puree and lobster meat. Heat and stir over medium heat for 20 minutes.
5
Remove from heat and stir in heated cream. Season to taste with salt and pepper. Serve hot.

NOTE: Some versions finish with 1/4 c. sherry, but I did not.
6
Ladle soup into individual oven-proof bowls and top with puff-pastry square. Bake at 400° for about 15-20 minutes or until pastry is cooked.

About this Recipe

Course/Dish: Fish Soups, Cream Soups
Main Ingredient: Seafood
Regional Style: American