Lee's Lobster Bisque

By Lee Paige
@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!!!

Rating:

★★★★★ 7 votes

Comments:

77 Comments

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

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
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!

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