Search thousands of recipes reviewed by home cooks like you.

Lobster Bisque II

  • Prep

  • Cook

  • Ready In

CORWYNN DARKHOLME

This is a very mild and yet savory bisque, it is very good served on a cold winter night!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
  2. Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
  3. Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LEANNE RUTZ
25
8/27/2003

This was really bland, kind of like lobster meat floating in thickened milk. The best part about it was the lobster meat, which would have been better used in another recipe.

MERESWARTZ
17
7/15/2003

This was not at all what I was expecting. It is very easy to make, but there is no taste to it...AT ALL. I tried to spice it up by adding a can of creamy tomato soup. It helped a little, but not enough.

CHRIS523
16
7/15/2003

Simple, Delicious and elegant! This was the perfiect second course for my light three course dinner on Valentine's Day! Thank-you! Rich, yet smooth and light.