Real Recipes From Real Home Cooks ®

lobster bisque

(1 rating)
Recipe by
Bobbie Sicignano
Durham, CT

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.

(1 rating)
yield 12 serving(s)
method Blend

Ingredients For lobster bisque

  • 3 stick
  • 1 md
    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

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