Best Lobster Bisque Recipe
Ingredients
How to make Best Lobster Bisque
Step1-Mince the carrots and onion in a food processor. Mince the lobster meat.Step2-Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.
Step3-Heat and ignite the sherry and pour it over the mixture.
Step4-Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.
Step5-Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Step6-Pour this into the lobster pot and simmer very slowly for 12 minutes.
Step7-Add the cream and correct the seasoning.
Comments
Anonymous says :
I am looking for the recipe for Texas de Brazile lobster bisque does anybody know this or can I buy a recipe book with it in there?
bonnie says :
We recently enjoyed lobser bisque at Legal Sea Food in Atlanta. This was the best lobster bisque I have ever had. I am looking for the receipe. Does anyone know where I can find it or a cook book I can purchase that has it? thanks, happy new year
Joyce Sullivan says :
Hi..Here is the link for Legal Seafoods Lobster Bisque recipe and a video too. Hope it works out for you..Joyce Sullivan - sulsisels@comcast.net
http://www.ifood.tv/network/legal_seafood_lobster_bisque/recipes
fishersmomma says :
this was very easy to make, and turned out really well after some minor adjustments.
On step one, don't mince the lobster meat...i used 2 uncooked tails.
On step 2 when you add the lobster meat, don't mince it, add both tails, uncooked - shells and all...it creates SO MUCH more lobster flavor in the whole soup base.
on step three, i majorly increased the amount of fresh herbs - so i did about 1/4 cup chopped fresh parsley, 1/8 cup chopped fresh thyme and also did about 1/8 cup chopped fresh rosemary (By the way, I was doubling the recipe, so these amounts are to go with a doubled recipe of the above. If you are not doubling the recipe, cut these amounts in half.) The bottom line is that it needs a lot more seasoning than what is called for.
on step four, only use about 3 tbsp (or 6 for a double recipe) of flour - what is called for made the soup entirely too thick.
On step 5, add some more sherry, I think all together i put about 1/2 cup sherry in this recipe (doubled...use 1/4 cup total for recipe as-is). Also, before simmering for 12 minutes, take the lobster meat out of the shells, and pull it apart and put the meat back in the soup - th meat now needs to flavor the soup while simmering.
Finally - and MOST importantly...after step 6, take the lobster out of the soup, set it aside and put the soup through a food processor to smooth it all out....once it's nice and smooth put the soup back in the pot, put the chunks of lobster back in (you don't want to puree those), and add the cream (step 7) and season....
They are little adjustments, but still the easiest way to make a good bisque - I'll be using this for a long time!!! Thank you!
Kandie G says :
I think this is the best Lobster Bisque I have ever made, thank goodness I searched for the BEST Lobster Bisque soup and found this one.. MMMMMMM it is good and my friends loved it. Thought I was the bomb !!
foodpsychologist says :
Hi,
This Lobster Bisque does look delicious ! Could you tell what main course best follows this appetizer ?
Joyce Sullivan says :
How about a baked stuffed scallop casserole or clams or mussles marinara over angel hair pasta or a stuffed haddock or schrod or salmon,,just about anything. If you would like some recipes, contact me. I'm born and raised in Boston so we were weaned on fish!!
Anonymous says :
This recipe is excellent!! The only thing I did different was add a little garlic salt at the end and it was fabulous.
ssnofsd says :
Hey Anonymus, look at the summary. It says 4 servings
Anonymous says :
I haven't tried it. The recipe sounds good but I didn't see a yield.
shantihhh says :
I feel there are as many ways to make a recipe as there are cooks in the world!
Marlena says :
Ok, I live in the dorms at my college and they don't allow alchoal on campus is there any way to substitue the sherry and dry white wine for soemthing else...other wise im going to be breaking some rules to make what looks like a devine dinner :)
Marlena
Steve Hobbs says :
I followed your steps to the letter and it turned out great. It didn't take long either.
Steve Hobbs says :
I made this step by step it was so easy and turned out great!!!
Anonymous says :
Shantih, lobster shell is absolutely of no value as a thickening agent, it is for flavor since traditonal bisques are made with just the shells of crustaceans and not the meat
Anonymous says :
I invited some friends over and I know they love lobster. I have tasted this dish at a well known restaurant here in Florida. I am not sure it is the same recipe but I loved it and have returned and ordered it again.
I will let you know how it goes on Monday.
dee
Snigdha says :
The ingredients are very interesting and the soup looks absolutely delicious. This bisque is a sure treat for those who love lobster!
shantihhh says :
Ground lobster shell is used as the thickener in traditional French Lobster Bisque. It is a wonderful special soup of amazing flavour!
Shanti/Mary-Anne
Princess says :
No, it is not. Ground lobster shell is NOT a thickener and not even used in a creamy bisque as it would be like eating eggshells - is that a thickener as well?
shantihhh says :
Princess
Ground lobster shell (becomes a powder) is used as the thickener in traditional French Lobster Bisque. It is a wonderful special soup of amazing flavour!
BTW Ground eggshells are used to coat rice in some Asian countries to keep it from clumping in humid climates.
Ganesh Dutta says :
O.K. this lobster bisque is also from soup family . Looks like a very healthy recipe. once I heard that Bisque is a thick, creamy, highly-seasoned soup, classically of puréed crustaceans, of French origin. It can be made from lobster, crab, shrimp or crayfish. It is thought the name is derived from Biscay, as in Bay of Biscay.
By the way thanks for posting this nice recipe.
