“Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.” - by TerryWilson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
- Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 427 cal
- 21%
- Fat
- 34.4 g
- 53%
- Carbs
- 13.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Very tasty and I made a variation that my hubby loves...the Old Bay Seasoning does make a difference......" See more"
Deb C
"We thought the bisque was delicious. The only change I made was not to add any salt. When I make it again, I would use half the amount of onions and celery and sauté them in the butter before adding ..." See morethe flour. In addition, to lighten up the recipe and get more of that lobster flavor, I would add half the amount of cream to the flour and compensate by using more lobster stock. We enjoyed this very much."
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