Lee's Lobster Bisque

2
Lee Paige

By
@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!!!

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.

Note: Lobster and shrimp both work great! The Test Kitchen


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

Ingredients

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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

How to Make Lee's Lobster Bisque

Step-by-Step

  • 1dice 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!

Printable Recipe Card

About Lee's Lobster Bisque

Main Ingredient: Seafood
Regional Style: American
Collection: Restaurant Inspired
Other Tags: Quick & Easy, Healthy




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