Lobster Bisque Recipe

Lobster Bisque Recipe


How to Make Lobster Bisque

1 large freshly boiled lobster

5 to 6 cups fish stock*

1 small onion sliced

2 stalks celery, sliced

1 cup carrot, sliced

1 bay leaf

salt and pepper

5 tablespoons butter

2 1/2 tablespoons flour

1/2 teaspoon nutmeg

1 cup heavy cream

4 tablespoons sherry or brandy

Split freshly boiled lobster remove intestine, also remove stomach from head and tough gills.  crack claws remove meat and add this to back meat.  Break up all lobster shells; put into a pan with stock.  Add onion, carrot, celery, herbs, salt and pepper.  Cover pan; simmer 30 to 45 minutes.

Meanwhile, cut lobster meat into chunks.

Melt 3 tablespoons butter in a pot; stir in flour until smoothly blended; ( I use a whisk)   cook a minute or two before adding fish stock.  Blend until smooth then bring to a boil, stirring constantly.  Reduce heat; simmer 4 or 5 minutes before adding lobster meat. ( remove herbs.) Add nutmeg adjust seasoning.  Lastly add cup of hot cream and the sherry or (brandy).

Serve in soup cup  sprinkle with nutmeg or paprika

*You can purchase  fish stock from grocery store:



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