How to cook Lobster Bisque
- 1 (about 1 1/2 pounds) fresh lobster
- 1 1/4 cups water
- 1 (8-ounce) bottle clam juice
- 1 clove
- 2 bay leaves
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1/4 cup celery, finely chopped
- 3 tablespoons flour
- 2 cups milk
- 3 tablespoons tomato paste
- 1/4 teaspoon salt
- 2 tablespoons dry sherry
- Pepper, to taste
- Cook and pick your lobster.
- Place shell in a large pot with water, calm juice, clove and bay leaves. Cook over medium heat for 30 minutes. Strain mixture and reserve stock.
- Melt butter in large saucepan and add the onion and celery. Sauté for 3 minutes. Sprinkle flour over the mixture and cook for another minute, stirring frequently.
- Add the stock, milk, tomato paste, salt and pepper and cook for 10 minutes to thicken, stirring constantly. Add lobster meat. Remove from heat add sherry and stir.
- Serve the Lobster Bisque hot with crusty French or Italian bread.
The Lobster Bisque recipe is delicious, simple, and really easy to cook.
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of pureed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.
This recipe for Lobster Bisque serves/makes: 4 cups
The Lobster Bisque recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Lobster
Preparation Method: Soup/Stew