Lobster Bisque

Lobster Bisque Recipe

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Bobbie Sicignano


When lobster is on sale, I have the market steam them for me. Then, at home, I put them in large bowls and when cool enough to handle, I crack them open and pick out all the lobster meat. I save all the liquid that is in the shells and body. I freeze the meat and the "stock" separately and when needed, I have much of the work done.

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3 stick
1 medium
onion minced (i use vidalia or red onion)
1/2 c
carrots, grated
1/2 tsp
celery seed
1 c
2 c
lobster meat
5 c
lobster stock (you can fill in any deficit with more chicken stock)
2 c
chicken stock
1/4 c
cooking sherry
2 Tbsp
tomato paste
1 qt
light cream
salt & pepper to taste

How to Make Lobster Bisque


  • 1Have your lobsters steamed and then crack them open, saving all the juice you can, and pick out the meat.
  • 2Mince the onion and sautee with carrots and celery seed in the 3 sticks of butter. Cook until tender.
  • 3Add in the flour by small increments. Stir constantly.
    Cook until bubbly.
  • 4Add the lobster stock, chicken broth, cooking sherry, tomato paste, salt and pepper. Stir well.
    Add in the light cream. Don't boil.
  • 5Add in the picked lobster meat, stir well.
    Serve and enjoy.

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About Lobster Bisque

Main Ingredient: Seafood
Regional Style: American

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