Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.

Ingredients Nutrition


  1. Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
  2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
  3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
  4. Add onions and carrots, cover, and simmer for 1/2 hour.
  5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
  6. Garnish with fresh minced chives if desired.
Most Helpful

If you're looking for an amazing full flavored crab/lobster stew, look no further. Tasted great, but the flavor was pretty overwhelming. To bring it back to more of a soup-esque style, I suggest:

Reducing amount of sherry to 1/3 cup
In addition to the cream, add a cup of regular milk (I used skim)
Add a tablespoon of tomato paste (good call Chef #1105875) for that nice pink color

Definitely a show stopper. Nice.

jtstaker October 09, 2010

Creamy and delicious, a nice ratio of elements. The next time I make this, (which will probably be soon!) I would change a few bits. I'd substitute the cayenne with black pepper. I'd throw in just a pinch of the cayenne. I'd add garlic, and a little tomato paste like one of the other reviewers suggested. (great idea!)

All in all, very nice. We had this with a sourdough loaf and it was so delicious, I was bummed to see my bowl empty so fast!

I used a 1/2 pound of dungeness crab. I omitted the sherry. Added an extra tbsp butter.

pomesquad December 23, 2011

This is a fantastic recipe! I do recommend using actual sherry instead of cooking sherry though, and add it before you simmer 30 minutes.

shelly.johnson July 03, 2011

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