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    You are in: Home / Recipes / Red Lobster Lobster Bisque Recipe
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    Red Lobster Lobster Bisque

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Starfire (aka Wendy)'s Note:

    This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean — and the kitchen — fits in one little bowl. As rich and delicious as lobster can be, it’s a bisque that beats all.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
    2. 2
      Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
    3. 3
      Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
    4. 4
      Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
    5. 5
      Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
    6. 6
      Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
    7. 7
      Add the cognac (or brandy) and cook until the alcohol has evaporated.
    8. 8
      Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
    9. 9
      Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
    10. 10
      Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
    11. 11
      Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
    12. 12
      Chef's Tip:.
    13. 13
      Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on September 15, 2014

      55

      Made this this weekend but I used walleye. It was a fantastic seafood bisque recipe. Use it for any fish or seafood you like.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Lobster Lobster Bisque

    Serving Size: 1 (1164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 877.7
     
    Calories from Fat 440
    50%
    Total Fat 48.9 g
    75%
    Saturated Fat 29.1 g
    145%
    Cholesterol 413.2 mg
    137%
    Sodium 1245.4 mg
    51%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.6 g
    22%
    Protein 60.4 g
    120%

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