Best Lobster Bisque

    (86)
    1 hour 20 min

    This delicious lobster bisque recipe is really simple to prepare, yet the results are remarkable. Wow your guests at your next formal dinner party. Serve with crusty French bread and butter.


    59 people made this

    Ingredients
    Serves: 6 

    • 50g butter
    • 25g fresh mushrooms, chopped
    • 2 tablespoons chopped onion
    • 2 tablespoons chopped celery
    • 2 tablespoons chopped carrot
    • 415ml chicken stock
    • 1/8 teaspoon salt
    • 1/8 teaspoon cayenne pepper
    • 350ml single cream
    • 125ml dry white wine
    • 225g cooked lobster meat

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken stock and season with salt and cayenne pepper. Bring to the boil, then simmer for 10 minutes.
    2. Pour the vegetables and stock mixture into the jug of a liquidiser and add 4 tablespoons of the lobster meat. Cover and process until smooth. Return to the saucepan and stir in the cream, white wine and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
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    Reviews & ratings
    Average global rating:
    (86)

    Reviews in English (73)

    by
    185

    With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.*  -  05 Apr 2010  (Review from Allrecipes US | Canada)

    by
    115

    I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood, because I found that transferring to the countertop blender was too messy. Also, I add clam juice instead of broth, as it gives it more of a seafood flavor, and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes, or throw in scallops and/or shrimp. The base is excellent, and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color.  -  20 Jan 2008  (Review from Allrecipes US | Canada)

    by
    75

    ORIGINAL REVIEW 1/3/05---I didn't add all the veggies to mine. I doubled the amount of onions & celery & omitted the carrots & mushrooms. I decreased the butter by 1 tbp. to account for the lack of veggies. The wine sauce was a bit strong (I used a good chardonnay)...next time I will use just a bit less wine. All in all, very very good! UPDATE 7/24/06---Made this again using all the veggies & using leftover lobster tails (we purposely made extra for this recipe) & this time I simmered the lobster tails (I removed the meat) in the soup & then removed them before serving. WOW! It added such great flavor!!!! Also, this time I used a pinot grigio & even added a bit extra & the wine taste wasn't overpowering at all.  -  03 Jan 2006  (Review from Allrecipes US | Canada)

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