Classic Lobster Bisque

    (47)
    1 hour

    After eating this in a restaurant I had to make it myself. This is a great recipe that that creates a wonderful flavoured bisque without significant effort.


    42 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 1 white onion, diced
    • 1/2 cup (125ml) dry white wine
    • 1/2 cup (125ml) cooking sherry
    • 5 tablespoons plain flour
    • 185g tomato paste
    • 1 1/2 cups (375ml) chicken stock
    • 5 cups (1 1/4 litres) milk
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 pinch ground black pepper, to taste
    • 1/2 teaspoon seafood seasoning
    • 2 tablespoons Worcestershire sauce
    • 1 spring onion, finely sliced
    • 1 1/2 cups cooked lobster claw meat, cut into bite sized pieces

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the diced onion and cook until the onion has softened and turned translucent; about 5 minutes.
    2. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half.
    3. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste then pour in the chicken stock and milk.
    4. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce and spring onion.
    5. Cook and stir over medium heat until the bisque begins to simmer; about 15 minutes.
    6. Stir in the lobster meat and reheat before serving.
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    Reviews and Ratings
    Global Ratings:
    (47)

    Reviews in English (40)

    by
    33

    This was awesome! Not difficult to make and absolutely delicious. Honestly, I have never had better seafood bisque than this one. I made a few very slight changes, but I seriously doubt they made much difference. Instead of all lobster, I used one lobster tail, several very large scallops cut into fourths, and about 4 very large shrimp, chopped. I used 2 ½ cups fat free milk and 2 ½ cups half and half, and I used a nice drinking sherry, not cooking sherry. The seafood and milk changes were simply because that is what I had on hand. But, I never use cooking sherry, as it is so salty. As it turned out, I did have to add some salt to the bisque, but at least I was able to control it. So after all, the cooking sherry might work fine. I served the bisque with a simple green salad and crusty bread. My husband commented that it was wonderful, and wants me to make it for company soon!  -  11 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    28

    Fate was against me as I made this recipe - my grocery had no lobster, I got crab legs instead and they were bad! So, I ended up with two cans of chunk crab meat - and it was still great! A lovely, heart-warming recipe...  -  04 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    21

    This soup is delicious. I had scallops I had to use - so I guess I would call my version "Scallops Bisgue". The scallops were very large so I cut them in quarters. I used 2% milk - and it was fine. I also added 4 cloves of minced garlic. I didn't pay attention to the comment about the cayenne pepper - "add to taste". I just put it all in and wow - yes, gives it a lot of kick - so be careful! It was actually very good though! I didn't have scallions - so I just did without, but I think the scallions would have made it that much better. SO I will be making again and again and next will try with Lobster. BUT any seafood would be delicious. Its such a great base for a seafood bisque. Thanks for such wonderful recipe! UPDATE: made this again and this time used scallops and canned crabmeat. Forgot about the kick of the cayenne pepper and added it all. Next time I think I will leave the pepper out as 2 family members wouldn't eat it because of the spice. I figure you can add cayenne to your own taste, but once its in there - its in there - so better off leaving out. This time I also tried with 4 Cups of Fat Free Milk and 1 Cup of half and half and didn't even notice that it was lower in fat!  -  06 Oct 2010  (Review from Allrecipes USA and Canada)

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