Easy Lobster Bisque

    (276)
    20 min

    This lusciously creamy soup makes an impressive starter, yet is so easy to make.


    259 people made this

    Ingredients
    Serves: 4 

    • 250ml chicken stock
    • 2 medium slices onion
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 475ml milk
    • 1/2 teaspoon salt
    • 450g cooked and cubed lobster meat
    • 1/2 teaspoon Worcestershire sauce
    • 1 pinch ground cayenne pepper

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a small frying pan place 60ml chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
    2. In a medium-sized saucepan over medium heat, melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
    3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

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    Reviews & ratings
    Average global rating:
    (276)

    Reviews in English (222)

    by
    718

    Okay... this recipe was very good, but there were a few adjustments that I had to make. I went ahead and followed the directions, but instead of using milk, I substituted it with heavy whipping cream. I chopped the onions, instead of slicing them. I also added a few tablespoons of tomato puree, I added some more worestshire sauce and some more chayenne pepper and VIOLA! The recipe was perfected. Oh... I also let it cook on low heat for about 1 hour. The trick to this recipe is to allow it to simmer. Wilma, you had the right idea, but you just needed a little more special additions to your recipe to make it perfect. Thank you for giving me the basics. This has become one of my family's favorite! Michi in Miami  -  29 Apr 2002  (Review from Allrecipes US | Canada)

    by
    286

    I discovered that it's possible to purchase a 12oz bag of frozen Australian slipper lobster tails at Trader Joe's for $8.99 so that's what I used. This soup was excellent! The lobster tails were raw and had to be sauteed. I reduced the liquid from them and added it to the soup. I made the following modifications: doubled the flour and butter, used 1 cup heavy cream and 1 cup reduced fat milk instead of two cups milk, added about 3 tbsp tomato paste, and used the extra cayenne pepper, extra Worcestershire sauce plus black pepper, parsley and garlic powder suggested in earlier reviews, and I simmered the soup for about an hour and a half. The one change I would make next time: I thought that simmering the lobster overcooked it and made it a bit tough. Next time I would add the lobster just before serving. Even better than the little Italian restaurant in my neighborhood. Will definitely make this again (and again).  -  25 Sep 2005  (Review from Allrecipes US | Canada)

    by
    248

    This was bar none the best and easiest recipe ever. I like others changed a few things, I used one cup of milk and one cup of half-and-half, instead of an onion I used one small shallot, two tabelspoons of tomatoe paste (just enough to make the soup a little pink), I added a touch of old bay seasoning, a spalsh of garlic powder. Other people suggested three tabelspoons of flour, mine was very thick with two. I did not use lobster I used shrimp that i put through the food processor just for a second. Voila! Such a great recipe.  -  04 Nov 2005  (Review from Allrecipes US | Canada)

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