Community Pick
Lobster Bisque

photo by BarbryT





- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
2-3
ingredients
- 1⁄2 lb lobster meat, cut into small chunks
- 2 tablespoons minced shallots
- 2 tablespoons chopped green onions
- 3 garlic cloves, crushed
- 1⁄4 cup white wine
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried thyme
- 6 tablespoons dry sherry
- 1 teaspoon paprika
- 1 cup hot water
- 1 teaspoon lobster base (better than boulion)
- 4 ounces tomato paste
- 2 bay leaves
- 2 cups heavy whipping cream
- 4 tablespoons butter
directions
- In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
- Deglaze the pan with the white wine.
- Add the worcestershire, tabasco, and thyme and saute for another minute.
- Deglaze the pan with the sherry.
- Add the paprika, hot water and lobster base and combine well.
- Stir in tomato paste and add the bay leaves.
- Simmer for 10 minutes.
- Whisk in heavy cream and the butter and bring to a boil.
- Add the lobster and simmer until cooked through.
- Serve with crusty garlic bread.
Reviews
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This is a great recipe and with a couple changes its even better. A lobster bisque is traditionally smooth and creamy. This recipe even when finely chopped is not. To change this (before adding the lobster pieces) we used a plunge blender and pureed the batch then put thru a course strainer giving a smooth creamy delicious bisque.
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Absolutely Delicious!!! I love this recipe! I made this on a Thursday and my husband and I enjoyed it so much we made it again two days later for my cousin and her fiancee. They loved it too. My cousin even said it was the best Lobster Bisque she has ever had. It was very quick and easy to make. I followed the recipe to the letter the first time I made it. The second time around I added five more garlic cloves because we are garlic fiends and at my husbands request I substituted the Tabasco for Frank's Red Hot (because it's what he prefers). It was super tasty both ways. Thank you for sharing this recipe!!
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I wanted something special for my Christmas seafood extravaganza and this sounded great. I can't eat dairy so had to rely on "testers" who had bisque experience prior to serving the recipe. Two out of four thought there was too much tomato paste in the recipe so I dropped that to 2 oz. and added 1/4 cup more hot water. For my test recipe I bought an 8 oz. package of man made lobster chunks. It is made from pollock. The first tester commented that the 'lobster' was wonderfully tender with no tough bits. The other three testers never noticed that it was not real lobster either. That alone makes this recipe extra easy to do. I had freshly cracked crab left over from my crab sutffed portobello mushrooms so added that to real fresh lobster I used in the final bisque. Dinner guests raved about the bisque. Oh, used Louisiana hot sauce because I did not have tabasco and as one of the other reviewers suggested ran the mixture (prior to adding the cream/butter) thru the blender to make it creamier. I plan to make the recipe thru step 10 and freeze it for later use. Thanks for posting this recipe
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Based on the reviews I read here, I expected to love this soup! I was even going to make it for company without trying it first. Unfortunately, my review is going to be way different than most of the people here. I made this recipe last night, substituting 2 cups of half and half for the heavy cream and 2 Tbs. butter instead of four. Also, I don't like thyme and I only used a half teaspoon vs. a tsp. and even that was too much. The bisques I have had have been very thick; this soup was thicker than a broth but still too thin for a bisque. The shrimp that I used sunk to the bottom and was not suspended in the soup like it should have been with a bisque. I didn't think the flavor was anything to prompt these reviews. I would not make this soup again unless to experiment with changing it to what I think it should be. Sorry.
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This is quick and easy, but the important part is that it tastes AWESOME! I will certainly make it again and again. What a treat and so easy! I did substitute chicken bouillon for the lobster base. I couldn't see buying that for one recipe. I may invest in it in the future since I'll be making this again, but just want everyone to know that it was still awesome with the chicken base. Enjoy it!
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Tweaks
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Love, love, love this recipe as a "base line"... I made it to a "T" the first time, but my issue was that Lobster is such a subtle and delicate flavour (sorry to all you folks stateside that don't understand the meaning of the word "subtle" - thus the election of one D. J. Trump:), that three cloves of garlic (depending on size of course - but I'm assuming that you're using the real deal - Gilroy Ca. sized garlic cloves:) vs. 8 oz of lobster meat, could so grossly over-flavour this dish, as to simply render it into a garlic "soup" - with some expensive lobster tid-bits thrown in. If you're just going for the garlic gusto, okay - I get it, but lobster is easily overpowered by garlic - and should be introduced to a lobster bisque as flavour "note" - not the "headliner". Half a medium sized clove - at most...the way I see it. Cheers!
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Made this several times and it always turns out great. The tweaks I've made include increasing to two cups of water and boiling with lobster and shrimp shells for a bit before adding to the rest of the soup. Also added chopped sauteed shrimp. Don't keep Tabasco on hand so I use Sriracha, it adds a nice kick. I also cover it and let it simmer for a little while to marry the flavors.
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WOW what a great recipe! This is a recipe I can make over and over and still get amazing results that make me feel like I'm a better cook then I am! I did add and change a few things though I did add old bay seasoning it just really enhanced the flavor of the lobster ( and sometimes I will substitute lobster for crab cause I'm not made of money) I also added saffron wow it really added a whole new taste to it when I let it simmer in at the end. Then instead of using Worcester sauce I used Lea& Perrins marinade for chicken it is a subtler way to achieve the Worcester taste with out the potency! Amazing recipe!
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RECIPE SUBMITTED BY
HeidiSue
United States