Best Lobster Bisque Recipe
This Best Lobster Bisque recipe is my favorite. I am a professional chef and my friends really enjoy the dish I cook. Whenever there is a gathering of my friends at my home, most of the time they ask me to cook this delicious Lobster Bisque. You should try this Best Lobster Bisque recipe.
Ingredients
| Diced carrot | 1⁄2 Cup (8 tbs) | |
| Carrots | 1⁄2 Cup (8 tbs), diced | |
| Onion | 1⁄2 Small | |
| Uncooked lobster meat | 1⁄4 Pound | |
| Lobster meat | 1⁄4 Pound, uncooked | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Dry sherry | 1 Tablespoon | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Chicken broth | 1⁄4 Cup (4 tbs) | |
| Tomato paste | 1⁄2 Tablespoon | |
| Bay leaf | 1 | |
| Minced parsley | 1 Tablespoon | |
| Parsley | 1 Tablespoon, minced | |
| Thyme | 1 Pinch | |
| Flour | 4 Tablespoon | |
| Milk | 2 Cup (32 tbs), scalded | |
| Heavy cream | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 439 Calories from Fat 265
% Daily Value*
Total Fat 30 g46.3%
Saturated Fat 18.4 g92.2%
Trans Fat 0 g
Cholesterol 135.9 mg45.3%
Sodium 406.9 mg17%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2 g7.9%
Sugars 8.5 g
Protein 17 g34.2%
Vitamin A 140% Vitamin C 23.1%
Calcium 19.7% Iron 9.4%
*Based on a 2000 Calorie diet
Directions
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.
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
Comments: 36 |
Add a Comment
Kathleen Reinecke says :
Red Lobster has its recipeon its site, no need to try to recreate.
Posted on: 4 May 2012 - 7:38pm
Joanna38 says :
Already searching for great starters for Thanksgiving dinner. Had an excellent Lobster Bisque at a Spanish restaurant for lunch today, so was searching for a recipe. This one looks easy enough and seeing I am in Maryland will add some Old Bay for that gentle seafood kick. Will have to try this before TG dinner to make sure it works.
Posted on: 10 October 2011 - 10:42pm
Anonymous says :
I just made this and it was a little bland. I added a little salt, white pepper, cayenne, and Magic Seasoning Blends Seafood Magic to it. Now it is pretty tasty.
Posted on: 12 May 2010 - 6:50pm
VaalT says :
Wow this seems like a great recipe for lobsters. I never ate lobsters beyond the traditional ( I guess) method of just pulling the meat out of the actual lobster and eating it with a big of sauce... I'll have to give this a try and see how it compares !
Posted on: 2 May 2010 - 5:42pm
jennylou says :
enjoyed all the comments and information..can't wait to start this great sounding lobster bisque. will crab be as tasty? my printer is down so i will put this in my favorites until i can save the recipe thanks all
Posted on: 10 April 2010 - 7:10pm
Anonymous says :
the best way to get great lobster flavor, if you really really love lobster like i do, is to buy a whole lobster, separate the claws and tail from the head, and boil the head to make the soup base. the richest most flavorful part is the head (trust me i eat lobsters all the time because my family sells them) and u dont boil tail and claw meat because u want that edible meat to retain flavor wen u eat it later in the soup.
Posted on: 21 February 2010 - 3:11am
Ash8709 says :
tried this tonight with fishersmomma's changes and it was OUT OF THIS WORLD! i've had lobster bisque in many nice restaurants and I was amazed at how good this was (if not better) than some places I have had it out. and relatively easy to make! thanks for the recipe and fishersmomma, thanks for the adjustments! you know your stuff!!
Posted on: 17 February 2010 - 8:29pm
Whitney says :
This recipe is amazing! It was the first time I had ever made lobster bisque, but it's what my husband wanted. I couldn't light the Sherry on fire (probably because I had never even heard of Sherry or knew what it was until this recipe, so lack of experience) so I just dumped it in instead of lighting it on fire and dumping it. Still turned out so good. I will be making this recipe again.
Posted on: 17 February 2010 - 12:00pm
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?
Posted on: 11 January 2010 - 9:59pm
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
Posted on: 1 January 2010 - 6:36pm
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!
Posted on: 28 December 2009 - 12:41pm
Carrie R. says :
I like Lobster bisque with a little heat to it. Would you recommend adding cayenne pepper to make it a little spicy?
Posted on: 16 March 2010 - 2:08pm
DaddyO says :
Can't wait to try your version, but one question. Do I process all the herbs too, or take them out before processing? Thanks
Posted on: 14 February 2010 - 9:54pm
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 !!
Posted on: 23 December 2009 - 7:22pm
foodpsychologist says :
Hi,
This Lobster Bisque does look delicious ! Could you tell what main course best follows this appetizer ?
Posted on: 25 October 2009 - 12:33pm
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!!
Posted on: 8 January 2010 - 8:13pm
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.
Posted on: 24 October 2009 - 1:30pm
ssnofsd says :
Hey Anonymus, look at the summary. It says 4 servings
Posted on: 21 October 2009 - 5:14pm
Anonymous says :
whats the yield?
Posted on: 5 October 2009 - 10:53pm
Anonymous says :
I haven't tried it. The recipe sounds good but I didn't see a yield.
Posted on: 5 October 2009 - 10:51pm
shantihhh says :
I feel there are as many ways to make a recipe as there are cooks in the world!
Posted on: 13 September 2009 - 3:59pm
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
Posted on: 1 August 2009 - 2:10pm
Steve Hobbs says :
I followed your steps to the letter and it turned out great. It didn't take long either.
Posted on: 15 June 2009 - 12:04pm
Steve Hobbs says :
I made this step by step it was so easy and turned out great!!!
Posted on: 15 June 2009 - 12:01pm
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
Posted on: 12 May 2009 - 7:45pm
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
Posted on: 13 February 2009 - 12:22pm
Snigdha says :
The ingredients are very interesting and the soup looks absolutely delicious. This bisque is a sure treat for those who love lobster!
Posted on: 5 February 2008 - 12:23am
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
Posted on: 2 February 2008 - 3:09pm
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?
Posted on: 22 July 2009 - 4:28pm
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.
Posted on: 23 July 2009 - 11:31am
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.
Posted on: 2 February 2008 - 2:46pm
Chef
