Modified a variety of lobster bisque recipes and came up with this basic recipe. It never makes it to the fridge at our house afterward, but I suppose it would keep in the chill chest for 2-3 days. I definitely wouldn't recommend freezing it. Some people add dried cayenne pepper powder or paprika, I don't, but it's up to your taste!
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- 4 cup(s) lobster stock strained through fine mesh strainer with cheesecloth
- 2 meat of (2) freshly cooked lobsters diced
- 2 cup(s) heavy cream
- 2 cup(s) whole milk
- 6 tablespoon(s) butter
- 3 clove(s) garlic diced fine
- 1/2 scallion diced fine
- 3/4 cup(s) all-purpose flour
- 3 ounce(s) can of tomato paste
- 2 tablespoon(s) salt
- 1 tablespoon(s) Old Bay Seasoning
- 1 teaspoon(s) worchestershire sauce
- Boil 2 1lb lobsters in a large stock pot, remove them (but keep water boiling) and remove tail and claw meat set aside to cool.
- Place lobster shells/parts back into pot and boil for 15 minutes.
- Remove shells/parts and strain stock through fine mesh strainer with cheesecloth.
- Retain 4 cups of the stock for this recipe.
- Finely chop garlic and scallion
- Place your stock pot on the burner over medium heat and melt the butter
- Add your garlic and scallion and saute' for about 2 minutes
- SLOWLY add flour to butter/garlic/scallion, continuously whisking to make a roux
- SLOWLY whisk in heavy cream, whole milk and lobster stock
- Hey... you're almost there!!
- Turn up heat to bring to near boil (don't bring all the way to a boil it because milk will scald)
- Remember to stir occasionally and while it's heating, dice up the lobster meat from tails and claws
- Turn the heat down to simmer and add tomato paste, worchestershire sauce, salt, and Old Bay Seasoning
- Remember to stir occasionally and enjoy the aromas, because after about 20 minutes of simmering, it's ready to serve!
- Good, rich bisque on a cold winter's day!
This recipe is a personal recipe added by hocker and has not been tested or endorsed by MyRecipes.
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