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

4 5

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.

5 5

I made this for my mother in law for Mothers Day and it was fantastic! Easy to make and very rich! We added Garlic and Cheese croutons and it just gave it an extra kick!

4 5

Very nice recipe. Definitely everything I would expect of a lobster bisque. The only change I made was to puree all the ingredients to make it a cream soup. I ended up adding a little more cream, sherry, chicken stock and lemon juice, just because I had it on the burner while making other things and it dried out a bit. Tasty, will make again.

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