You are here

Lobster Brandy Bisque

admin's picture
  Lobster 2 Pound
  Butter 6 1⁄2 Tablespoon, divided
  Garlic 1⁄2 Teaspoon, minced
  Celery 1⁄2 Cup (8 tbs), chopped
  Carrots 1⁄2 Cup (8 tbs), chopped
  Onion 2 Cup (32 tbs), chopped
  Tomato paste 1⁄4 Cup (4 tbs)
  Fish stock 6 Cup (96 tbs)
  Brandy 1 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Sherry 1⁄4 Cup (4 tbs)

Remove lobster meat from shell; chop.
Refrigerate until needed.
Coarsely chop shell.
Heat 3 tablespoons butter in medium stock pot; add shell and garlic.
Cook until browned.
Add celery, carrots and onion; cook until softened.
Add tomato paste; cook 5 minutes, stirring constantly.
Add fish stock and brandy; bring to a boil.
Reduce heat to low; simmer 1 hour, stirring occasionally.
Meanwhile, heat 1 1/2 tablespoons butter in small saucepan over low heat; add flour.
Cook 20 minutes, stirring constantly, until deep golden brown.
Stir into soup.
Continue simmering 45 minutes longer, stirring often.
Strain; return to stock pot.
Stir in cream and sherry.
Heat remaining butter in small skillet; add lobster.
Cook until opaque; add to soup.

Recipe Summary

Cook Time: 
2 Minutes

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2972 Calories from Fat 1596

% Daily Value*

Total Fat 179 g275.7%

Saturated Fat 107.9 g539.3%

Trans Fat 0 g

Cholesterol 1416.9 mg472.3%

Sodium 5293 mg220.5%

Total Carbohydrates 89 g29.6%

Dietary Fiber 11.2 g44.6%

Sugars 38 g

Protein 212 g424.8%

Vitamin A 299.6% Vitamin C 73%

Calcium 78% Iron 36.8%

*Based on a 2000 Calorie diet

Lobster Brandy Bisque Recipe