Lobster Bisque

Lobster Bisque Recipe

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1.5 lb
lobster, cleaned
5 Tbsp
butter, melted
1/4 c
carrots, diced
onion, chopped
bay leaf
1/4 tsp
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


  • 1Crack lobster claws and cut body and tail into four or five pieces.
  • 2Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
  • 3Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
  • 4Add 2 tablespoons cognac and ignite.
  • 5Add white wine and broth; simmer 20 minutes.
  • 6Remove meat from lobster, reserving shells and broth.
  • 7Melt 3 tablespoons butter in a saucepan; add flour.
  • 8Cook, stirring constantly for 2 minutes.
  • 9Add 3 cups boiling milk all at once and whisk until smooth.
  • 10Crush lobster shells and add to sauce.
  • 11Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
  • 12Heat 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.
  • 13Add 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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