Classic Lobster Bisque
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.
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
- 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.
- Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half.
- 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.
- Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce and spring onion.
- Cook and stir over medium heat until the bisque begins to simmer; about 15 minutes.
- Stir in the lobster meat and reheat before serving.
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Reviews and Ratings
Global Ratings:
(48)
Reviews in English (41)
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)
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)
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)