Lobster Bisque

Lobster Bisque Recipe

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  • 1.5 lb
    lobster, cleaned
  • 5 Tbsp
    butter, melted
  • 1/4 c
    carrots, diced
  • 1
    onion, chopped
  • 1/2
    bay leaf
  • 1/4 tsp
  • 2
    fresh parsley sprigs
  • 3 Tbsp
  • 1/3 c
    white wine
  • 1/2 c
    chicken broth
  • 1/4 c
  • 3 c
    milk, heated to boiling
  • 3 Tbsp
  • ·
    red food coloring, optional

How to Make Lobster Bisque


  1. Crack lobster claws and cut body and tail into four or five pieces.
  2. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
  3. Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
  4. Add 2 tablespoons cognac and ignite.
  5. Add white wine and broth; simmer 20 minutes.
  6. Remove meat from lobster, reserving shells and broth.
  7. Melt 3 tablespoons butter in a saucepan; add flour.
  8. Cook, stirring constantly for 2 minutes.
  9. Add 3 cups boiling milk all at once and whisk until smooth.
  10. Crush lobster shells and add to sauce.
  11. Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
  12. Heat to boiling and add 3 tablespoons cream - You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
  13. Add the lobster, before serving, plus remaining cognac.

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About Lobster Bisque

Course/Dish: Fish Soups, Cream Soups
Other Tag: Quick & Easy

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