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Perfect Lobster Bisque

Perfect Lobster Bisque

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
LAURA_G123

LAURA_G123

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sookie
103

Sookie

4/6/2010

With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.*

CHRISANDY
89

CHRISANDY

4/6/2008

I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood, because I found that transferring to the countertop blender was too messy. Also, I add clam juice instead of broth, as it gives it more of a seafood flavor, and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes, or throw in scallops and/or shrimp. The base is excellent, and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color.

IMVINTAGE
62

IMVINTAGE

7/24/2006

ORIGINAL REVIEW 1/3/05---I didn't add all the veggies to mine. I doubled the amount of onions & celery & omitted the carrots & mushrooms. I decreased the butter by 1 tbp. to account for the lack of veggies. The wine sauce was a bit strong (I used a good chardonnay)...next time I will use just a bit less wine. All in all, very very good! UPDATE 7/24/06---Made this again using all the veggies & using leftover lobster tails (we purposely made extra for this recipe) & this time I simmered the lobster tails (I removed the meat) in the soup & then removed them before serving. WOW! It added such great flavor!!!! Also, this time I used a pinot grigio & even added a bit extra & the wine taste wasn't overpowering at all.

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