Lobster Bisque I Recipe - Allrecipes.com
Lobster Bisque I Recipe
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Lobster Bisque I

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"A rich and delicious soup perfect for those special occasions."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Apr 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.

 
Jan 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.

 
Mar 16, 2006

This was delicious! I used wild slipper Lobster meat with no shell and instead of fish stock I used "Better than Boullion" Lobster base that I found at my local fish market. There is no fussing with the shells and the lobster was quite a bit less expensive too! Bon apetite. This makes closer to 6 servings.

 
Jan 25, 2004

Delectable, is what I would call this smooth and tasty recipe. I'm a good cook and I've never had the chance to make such a delicous lobster bisque such as this. My husband enjoyed it so much that he couldn't stop raving about it. Although, it takes a while to make but it's worth the wait.

 
Jan 25, 2004

There is a lovely little restaraunt in Austin that makes a similar bisque. After tasting their bisque, I went on a quest to find the recipe. Well, the quest has ended. This is a top rated bisque.

 
Aug 26, 2007

Brava!!!! I had to tweek a bit due to what I had on hand but this ended up first rate. I used Better than Boullion Lobster Base, check Whole Foods, Central Market, or the like. (Don't even think about using the recipe on the jar) Use glass jar tomatoes or fresh to avoid the horrible "tin" taste, the skin and seeds strain out with everything else. I ended up with a bit more sherry and used half and half instead of heavy cream and fresh grated nutmeg then added a wee dash of cayenne, easy does it, the hot did intensify but added so much to the end result. I forgot to buy fresh tarragon so I added a pinch of dried every so often during the cooking process not wanting to over do it.I cannot wait to make this again.

 
Jan 25, 2004

This recipe was easy and delicious, although I don't think it was thick enough. I left out the green onions and used a bit more lobster. Also, I added some chicken stock for flavor. Next time I will reduce the stock longer (I let it go for 1h15m and it still was a bit to thin).

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 1657 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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