Total Time
1hr
Prep 15 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. Melt butter, add celery and onion, saute.
  2. Add flour, mix into a roux.
  3. Cook for two (2) minutes, constantly stirring.
  4. Add bay leaves, lobster base, paprika, and water.
  5. Whisk until smooth and mixture starts to thicken.
  6. Add heavy cream and bourbon (or sherry).
  7. Reheat to serving temperature.
  8. Season to taste.

Reviews

(3)
Most Helpful

This recipe makes a whole lot of soup so I scaled it down to about 3 or so but it still could feed more than that. I used skim milk thickend with some cornstarch to attempt to replace the heavy cream. Surprisingly the skim milk worked just fine in this recipe once I added some cornstarch to it. I feel this is an excellent base to make a more hearty soup with different types of seafood.

anme April 01, 2008

Thanks for a delicious recipe!

imatrad October 08, 2007

Although this makes alot of lobster bisque, the flavor was outstanding and recipe very simple to make. Since I had so much left over, I stirred in some fresh pink shrimp the next night and served over fettucine and it was equally delicious. I still had a cup left over and made seafood omelets the next morning and used the bisque as a sauce over the top.

susan lesser September 09, 2006

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