lobster bisque

Name: Lobster Bisque
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup(s) unsalted butter, divided; 1 cup(s) onion, cut in pieces; 1 cup(s) celery, cut in pieces; 3/4 cup(s) carrots, cut in pieces; 1/2 cup(s) dry white wine; 1 cup(s) chicken broth; 1/2 cup(s) chopped fresh parsley; 1 - bay leaf; 1/4 teaspoon(s) dry thyme; 1/4 teaspoon(s) cayenne; 28 ounce(s) canned italian plum tomatoes (or regular canned tomatoes); 1/4 cup(s) all purpose flour; 3 cup(s) whole milk; 1-2 pound(s) lobster meat, cut in small pieces; 1 cup(s) heavy cream; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground white pepper; 1-2 sheet(s) puff pastry sheet, thawed

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Judy Garcia

Gunnison, UT

Updated on Jan 19, 2016

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.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make lobster bisque

Step 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.

Step 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.
Step 3

Put 1 cup of reserved vegetable liquid and about 1/2 of reserved vegetables in a blender. Puree until smooth.
Step 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.
Step 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.
Step 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.
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