Real Recipes From Real Home Cooks ®

lobster bisque

Recipe by
Judy Garcia
Gunnison, UT

My husband LOVES lobster bisque. It's very expensive to buy at the restaurant we go to, so I thought I might try to make it for him. He loves this recipe! The original recipe said to discard all of the vegetables. I decided to puree half of them and use them to flavor and thicken the soup. I would imagine either method would result in a great soup. I used 2 lbs. of lobster meat and we felt it was too much. Next time I will cut that amount to only 1 lb.

yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For lobster bisque

  • 3/4 c
    unsalted butter, divided
  • 1 c
    onion, cut in pieces
  • 1 c
    celery, cut in pieces
  • 3/4 c
    carrots, cut in pieces
  • 1/2 c
    dry white wine
  • 1 c
    chicken broth
  • 1/2 c
    chopped fresh parsley
  • 1
    bay leaf
  • 1/4 tsp
    dry thyme
  • 1/4 tsp
  • 28 oz
    canned italian plum tomatoes (or regular canned tomatoes)
  • 1/4 c
    all purpose flour
  • 3 c
    whole milk
  • 1-2 lb
    lobster meat, cut in small pieces
  • 1 c
    heavy cream
  • 1/2 tsp
  • 1/2 tsp
    freshly ground white pepper
  • 1-2 sheet
    puff pastry sheet, thawed

How To Make lobster bisque

  • 1
    Heat 1/3 of the butter in a large, heavy saucepan over medium heat. Add onions, celery and carrots. Heat and stir for 5 minutes or until onions are transparent.
  • 2
    Add wine, chicken broth, parsley, bay leaf, thyme, cayenne and tomatoes. Bring to a boil; reduce heat and simmer for 45 minutes, stirring often. Press and strain through a chinois or cheesecloth, reserving liquid. Set vegetables aside.
  • 3
    Put 1 cup of reserved vegetable liquid and about 1/2 of reserved vegetables in a blender. Puree until smooth.
  • 4
    Heat remaining butter in a skillet or large pan over moderate heat; whisk in flour. Heat and stir for 3-4 minutes. Whisk in milk; heat and stir til thickened. Remove from heat; stir in vegetable puree and lobster meat. Heat and stir over medium heat for 20 minutes.
  • 5
    Remove from heat and stir in heated cream. Season to taste with salt and pepper. NOTE: Some versions finish with 1/4 c. sherry, but I did not.
  • 6
    Ladle soup into individual oven-proof bowls and top with puff-pastry square. Bake at 400° for about 15-20 minutes or until pastry is cooked.