lee's lobster bisque

Name: Lee's Lobster Bisque
Prep time: 1 h
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/4 pound(s) lobster meat (and/or crab or shrimp); 2 1/2 large tomatos; 2 large green peppers; 4 - celery stalks; 2 tablespoon(s) tabasco sauce; 2 to 3 tablespoon(s) wochestershire sauce; 1/2 cup(s) dry cheap sherry; 3-4 - chicken boullion cubes; 1-2 pinch(es) brown sugar; ## ROUX; 2-3 tablespoon(s) flour; - sauteed veggies; 1/2 to 3/4 stick(s) butter; 1 quart(s) heavy or light cream

(7 RATINGS)

3.24K Pinches 2 Photos

Lee Paige

agawam, MA

Updated on Jul 27, 2011

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!!!

Rate

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

prep time 1 Hr

cook time 1 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

1 1/4 pounds lobster meat (and/or crab or shrimp)
2 1/2 large tomatos
2 large green peppers
4 - celery stalks
2 tablespoons tabasco sauce
2 to 3 tablespoons wochestershire sauce
1/2 cup dry cheap sherry
3-4 - chicken boullion cubes
1-2 pinch brown sugar
ROUX
2-3 tablespoons flour
- sauteed veggies
1/2 to 3/4 sticks butter
1 quart heavy or light cream

How To Make lee's lobster bisque

Step 1

Dice all veggies (tomatoes, celery, peppers.) Once diced, Sauté veggies with 1/2 stick of butter in a good sized deep pot.

Step 2

When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
Step 3

Over a medium heat, slowly add flour while constantly mixing. Roux will have a Slightly pastey consistency about 5-7 mins cook time (not too thick)
Step 4

Next, Add cream gradually while blending with a wisk or spoon. Once blended well, simmer for about 30 mins while stiring frequently. Keep your heat moderate. You want the bisque lightly bubbling, simmering, but not rolling and boiling like lava.
Step 5

REMOVE the veggies with a slotted spoon if you don't want to have them in the bisque. Add chicken bouillon, tabasco, sherry, brown sugar, and Worcestershire sauce.
Step 6

Simmer for about 15 mins on low watching and stirring. The bisque will thicken as you simmer. Add lobster last (shrimp, crayfish, crab, or other seafood can be substituted.) Allow seafood to come to temperature. Do not over cook. You should only have to simmer about 5 to 15 mins to warm lobster, if pre-cooked about 5 mins. taste and dish yourself some comfort.
Step 7

You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
Step 8

Best served with warm crusty bread!
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