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Best Lobster Bisque

chefallen's picture
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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Seafood, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Your rating: None
4.143965
Average: 4.1 (58 votes)

36 Comments

slovina's picture
wonderful recipe.Lobster bisque is the favorite of my younger sister.
Ganesh.Dutta's picture
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.
shantihhh's picture
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's picture
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's picture
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.
Anonymous's picture
Actually the tradition thickening agent is a classic bisque is rice that is ground/pureed into the bisque.
Snigdha's picture
The ingredients are very interesting and the soup looks absolutely delicious. This bisque is a sure treat for those who love lobster!
Anonymous's picture
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
Anonymous's picture
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
Steve Hobbs's picture
I made this step by step it was so easy and turned out great!!!
Steve Hobbs's picture
I followed your steps to the letter and it turned out great. It didn't take long either.
Marlena's picture
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
shantihhh's picture
I feel there are as many ways to make a recipe as there are cooks in the world!
Anonymous's picture
I haven't tried it. The recipe sounds good but I didn't see a yield.
Anonymous's picture
whats the yield?
ssnofsd's picture
Hey Anonymus, look at the summary. It says 4 servings
Anonymous's picture
This recipe is excellent!! The only thing I did different was add a little garlic salt at the end and it was fabulous.
foodpsychologist's picture
Hi, This Lobster Bisque does look delicious ! Could you tell what main course best follows this appetizer ?
Joyce Sullivan's picture
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!!
Kandie G's picture
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 !!
fishersmomma's picture
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!
DaddyO's picture
Can't wait to try your version, but one question. Do I process all the herbs too, or take them out before processing? Thanks
Fishersmomma's picture
Yes, process the herbs, too! :)
Carrie R.'s picture
I like Lobster bisque with a little heat to it. Would you recommend adding cayenne pepper to make it a little spicy?
bonnie's picture
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's picture
Here is the recipe for Legal Seafoods lobster bisque. Enjoy..Joyce
Anonymous's picture
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?
Whitney's picture
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.
Ash8709's picture
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!!
Anonymous's picture
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.
jennylou's picture
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
VaalT's picture
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 !
Anonymous's picture
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.
shantihhh's picture
to get real lobster flavour stock should be made using the lobster shells. Yes this recipe would be lacking in flavour big time
Joanna38's picture
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.
Kathleen Reinecke's picture
Red Lobster has its recipeon its site, no need to try to recreate.