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Lobster Bisque I

Lobster Bisque I

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
Michelle Chen

Michelle Chen

A rich and delicious soup perfect for those special occasions.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 1657 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. Cut the lobster tail in half lengthwise.
  2. Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored. Add the carrot and cook for 2 minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
  3. Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
  4. Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
  5. Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.
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Reviews

REANNON1
46

REANNON1

1/25/2004

What a fantastic bisque. I scaled it to 8 servings and it made more like 12. A couple of things that would make this soup a little faster to prepare..... Tie the parsely, bay leaf, peppercorns and lobster shells into cheesecloth and drop into soup when called for. Then you can just remove later. Secondly, you can use a submersion blender to puree the soup before adding the sherry and cream. This will give it a more traditional bisque look also. Great Soup!

LREYNAL
30

LREYNAL

4/30/2004

I may be the odd ball here, but this was not very good at all. Seems like it had too much tomato in it. The tomato way overpowered everthing else. It was just tomato soup with other stuff in it. My husband will eat almost anything. He didn't eat this.

Texaskari22
29

Texaskari22

1/25/2004

I used diced canned tomatoes and pureed them, added it to the soup and tasted it, it was wonderful. I didn't have enough tomatoes to measure what the recipe called for so I said the heck with it, I'll add some tomato sauce. I learned a lesson. DON'T ADD TOMATO SAUCE! It makes it taste like tomato soup. But it was excellent with just the pureed diced tomatoes.

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