Special Lobster Bisque106 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.” - by Tara Edwards
Original recipe yields 8 servings
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Amount Per Serving (8 total)
- 279 cal
- 17.3 g
- 13.7 g
Based on a 2,000 calorie diet
Reviews (106)Rate This Recipe
"This recipe earned its "5" hands down. I made it exactly as is and it was spectacular. The mild heat of the paprika gently offset the sweet of the lobster. The very subtle taste of onion supported ..." See moreit all. None of these flavors covered the lobster. The fact that this recipe is so easy makes it even better! This recipe will be in our family for a long, long time."
"This is a delicious recipe - and can be made even better by using this old New England trick. First of all I reduced the size of the recipe to 4 servings, so the measurements here reflect that. I coo..." See moreked and cleaned 2 (1 1/4 lb) lobsters, saved the juice that came out when I pulled them apart, (discarding all coral and tomally) cut up the meat and set it aside. Then I put the broken up shells (excluding the part with the head, which I threw away) in a stew pot with about 2 1/2 cups of milk, along with the juice from the lobsters, and let it just barely simmer for maybe an hour. I strained all the shells out and discarded them, and then used this for the 2 1/4 cups of milk the smaller recipe called for. I also sauteed minced fresh onion in the butter to soften it before I added the flour. I simmered the thickened broth for just a few minutes and then added the lobster meat, shut off the heat and just let it sit to blend the flavors. Too much simmering will overcook the lobster meat. I didn't use a whole tablespoon of paprika, either, and omitted the tsp of salt, but that is a matter of taste."
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