Real Recipes From Real Home Cooks ®

lee's lobster bisque

★★★★★ 7
a recipe by
Lee Paige
agawam, MA

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

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. Lobster and shrimp both work great!

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 6-8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For lee's lobster bisque

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

How To Make lee's lobster bisque

  • 1
    Dice all veggies and sauté with 1/2 stick of butter in a good sized deep pot.
  • 2
    When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
  • 3
    Then slowly add flour while constantly mixing. Roux will have a slightly pastey consistency not too thick!
  • 4
    Add cream once blended well. Simmer for about 30 mins stir frequently.
  • 5
    Strain veggies if u don't want to have them in the bisque. Then Add chicken bouillon, tabasco, sherry, brown sugar, and wochestershire sauce.
  • 6
    Simmer for about 15 mins on low watching and stirring. Add lobster last simmer about 15 to 20 mins and taste.
  • 7
    You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
  • 8
    Best served with warm crusty bread!