My Anniversary Lobster Bisque

Rose Mary Mogan


The original recipe for this Bisque came from one of my cookbooks called A 1 Steak Sauce Favorites. I love this little book with it's very simple yet great tasting recipes.

I first used this book in 2006 on my first Wedding Anniversary, & decided to recreate some of the memories from the menu with a few new ones added in.

This simple yet elegant recipe is so great & flavorful, not to mention quick, & easy. I am sure you will love it as much as we did. I used Shrimp to keep the cost down on an already expensive dinner. This was my husbands first time having it & he LOVED IT. GIVE IT A TRY

pinch tips: How to Use a Meat Thermometer





10 Min


10 Min


Stove Top


green onions, chopped ( i used a full bunch)
2 Tbsp
butter or margerine( i used butter)
1/4 c
all-purpose flour
1 1/2 c
milk, ( i used 2%)
6 oz
cubed cooked lobster; crabmeat,drained &flaked, frozen peeled cooked shrimp, or lobster style flavored chunk style fish pieces
1 1/2 c
half- and half or light cream
1/4 c
dry sherry or milk (i used pink moscato)
1/4 tsp
salt, (i used steak seasoning)
1/8 tsp
white pepper
1 1/2 tsp
old bay spice seasoning

Directions Step-By-Step

THE ACTUAL COOKING TIME FOR THIS RECIPE IS ABOUT 8 MINUTES. This is the book the original recipe came from. I am posting the ingredients I used and the amounts. Note also that MONK FISH is often referred to as Poor Man's Lobster, and I am sure would be great in this recipe. I used 8 ounces of CPD SHRIMP cut into halves, because I wanted chunks of the seafood.
I cut the shrimp into half pieces and remove any shells, then chop the green onions but save some to garnish the top of soup when you serve it.
Add the butter or margarine to a medium size sauce pan, add the onions, and stir till butter melts about 1 minute, over medium high heat. Then add the flour until smooth. Gradually Add the milk and stir until mixture begins to thicken & boil. Then boil an extra minutes or so.
Now add the seafood, half and half or light cream & sherry, steak seasoning, pepper and old bay seasoning(NOTE:I combined the 3 SPICES in a small bowl then added them all at once) Cook until flavors or blended an additional minute or two all the while stirring to prevent sticking.
Remove from heat then ladle into serving bowls and top with reserved green onion tops, add a dash of Paprika for color if desired or serve as is.
This is my menu for Our dinner. I hope to post ALL of the recipes real soon. My husband was very happy and when he is happy I am happy too.

About this Recipe

Course/Dish: Fish Soups, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy