Recipe by FrenchBunny
I really don't remember where I got this recipe. But I know I have had it for a very long time. I find it the most richest Lobster Bisque I have tried. To serve I swirl a little bit of sherry or brandy on top..absolutely wonderful. It is a lot of work to do but I find it so worth it. I have made it so many times that I really don't find it too time consuming.....just so worth the compliments that come with it. Time stated does not include cooking lobster if you get fresh. Personally I buy it cooked for me at the Market.
Top Review by Lorraine Flanagan
Best recipe I've tried. Got rave reviews every time. I did add 1 tsp Worcester sauce and a dash or two of tabasco sauce and it made it perfect. Every time I make this it gets easier!
- 2 cooked lobsters (1 lb each with shell)
- 4 tablespoons unsalted butter
- 1 medium onion (Minced)
- 1 large carrot (Minced)
- 1 stalk celery (Minced)
- 1 teaspoon garlic (Chopped)
- 2 tablespoons flour
- 1⁄2 cup dry sherry
- 1 cup lobster stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 sprig fresh thyme
- 1⁄4 teaspoon paprika
- 2 cups heavy cream
- salt (optional)
- pepper (optional)
- 1⁄4 cup brandy or 1⁄4 cup sherry wine
Directions See How It's Made
- Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
- Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
- Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
- Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
- Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.