I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.
- 1⁄2 lb lobster meat, cut into small chunks
- 2 tablespoons minced shallots
- 2 tablespoons chopped green onions
- 3 garlic cloves, crushed
- 1⁄4 cup white wine
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried thyme
- 6 tablespoons dry sherry
- 1 teaspoon paprika
- 1 cup hot water
- 1 teaspoon lobster base (better than boulion)
- 4 ounces tomato paste
- 2 bay leaves
- 2 cups heavy whipping cream
- 4 tablespoons butter
- In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
- Deglaze the pan with the white wine.
- Add the worcestershire, tabasco, and thyme and saute for another minute.
- Deglaze the pan with the sherry.
- Add the paprika, hot water and lobster base and combine well.
- Stir in tomato paste and add the bay leaves.
- Simmer for 10 minutes.
- Whisk in heavy cream and the butter and bring to a boil.
- Add the lobster and simmer until cooked through.
- Serve with crusty garlic bread.
This is a great recipe and with a couple changes its even better. A lobster bisque is traditionally smooth and creamy. This recipe even when finely chopped is not. To change this (before adding the lobster pieces) we used a plunge blender and pureed the batch then put thru a course strainer giving a smooth creamy delicious bisque.
Absolutely Delicious!!! I love this recipe! I made this on a Thursday and my husband and I enjoyed it so much we made it again two days later for my cousin and her fiancee. They loved it too. My cousin even said it was the best Lobster Bisque she has ever had. It was very quick and easy to make. I followed the recipe to the letter the first time I made it. The second time around I added five more garlic cloves because we are garlic fiends and at my husbands request I substituted the Tabasco for Frank's Red Hot (because it's what he prefers). It was super tasty both ways. Thank you for sharing this recipe!!
I wanted something special for my Christmas seafood extravaganza and this sounded great. I can't eat dairy so had to rely on "testers" who had bisque experience prior to serving the recipe. Two out of four thought there was too much tomato paste in the recipe so I dropped that to 2 oz. and added 1/4 cup more hot water. For my test recipe I bought an 8 oz. package of man made lobster chunks. It is made from pollock. The first tester commented that the 'lobster' was wonderfully tender with no tough bits. The other three testers never noticed that it was not real lobster either. That alone makes this recipe extra easy to do. I had freshly cracked crab left over from my crab sutffed portobello mushrooms so added that to real fresh lobster I used in the final bisque. Dinner guests raved about the bisque. Oh, used Louisiana hot sauce because I did not have tabasco and as one of the other reviewers suggested ran the mixture (prior to adding the cream/butter) thru the blender to make it creamier. I plan to make the recipe thru step 10 and freeze it for later use. Thanks for posting this recipe