About this recipe:An elegant and super-tasty soup, which is the perfect starter to any dinner party. It's deliciously creamy with lots of succulent chunks of lobster.
3 tablespoons olive oil
1 onion, chopped
125ml dry white wine
125ml cooking sherry
5 tablespoons plain flour
85g tomato puree
350ml chicken stock
1.2 litres milk
1/4 teaspoon cayenne pepper or to taste
1/8 teaspoon ground black pepper
1/2 teaspoon fish seasoning
2 tablespoons Worcestershire sauce
1 spring onion, finely chopped
225g cooked lobster claw, cut into bite-sized pieces
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oil in a large saucepan over medium heat. Stir in onion and cook until soft and translucent, about 5 minutes. Stir in white wine and sherry; cook until liquid has reduced by half. Sprinkle in flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato puree, then pour in the chicken stock and milk. Season with cayenne pepper, black pepper, fish seasoning, Worcestershire sauce and spring onion.
Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat and reheat before serving.