Lobster Bisque

Course : Bisques
Serves: 12
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3/4 cup unsalted butter
1 cup onion
1 cup celery
3/4 cup carrot
1 cup dry white wine
1 cup chicken broth
1/2 cup parsley
1 pieces bay leaf
1/4 teaspoon thyme
1/4 teaspoon cayenne
28 ounces italian plum tomato
1/4 cup flour
3 cups milk
2 pounds lobster meat
1 cup cream
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

Preparation / Directions:

Heat one-third of the butter in a heavy saucepan, over a medium flame add onions, celery, and carrots heat and stir for 5 minutes, until onions are transparent add wine, chicken broth or fish stock, parsley, bay, thyme, cayenne, and tomatoes bring to a boil, reduce heat, and simmer for 45 minutes, stirring often strain through a chinois or cheesecloth, discarding vegetables heat remaining butter in a skillet, over a moderate flame whisk in flour, heat and stir for 3-4 minutes whisk in scalded milk, heat and stir until thickened remove from heat and stir in 1 cup of the strained broth stir milk mixture into the broth add lobster heat and stir, over a medium flame, for 20 minutes remove from heat stir in heated cream season to taste with salt and white pepper serve hot note: some versions finish with 1/4 cup sherry


Nutritional Information:

306 Calories (kcal); 20g Total Fat; (59% calories from fat); 18g Protein; 11g Carbohydrate; 129mg Cholesterol; 435mg Sodium

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