Paula Deen's Shrimp or Lobster Bisque

READY IN: 45mins
Recipe by Scrivener1

This recipe comes from Paula Deen's Kitchen Classics book.

Top Review by wbc1087

First time we made lobster bisque, we used leftover lobster from a meal the night before. We added more sherry than the recipe asked, about 3-4 ounces. We did not blend the bisque at the end because we wanted it chunky. It was easy to make, took about and hour and tasted just like the restaurant.

Ingredients Nutrition


  1. Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
  2. Saute onions in butter until soft.
  3. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
  4. In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
  5. Simmer over low heat for 3-5 minutes.
  6. Add more sherry to taste.
  7. Cool, then mix in blender until thick and smooth.
  8. To serve, reheat in a double boiler.
  9. Add more sherry to taste and garnish with chopped parsley.
  10. NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

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