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Lobster Bisque

Recipe #179384 | 40 min | 20 min prep | SERVES 2 -3 (Change Servings)

RECIPE BY: HeidiSue

I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.

Posted on: Jul 26, 2006

Ingredients

  • 1/2 lb lobster meat, cut into small chunks
  • tablespoons minced shallot
  • tablespoons chopped green onion
  • 3 garlic clove, crushed
  • 1/4 cup white wine
  • teaspoons worcestershire sauce
  • teaspoons Tabasco sauce
  • teaspoon dried thyme
  • tablespoons dry sherry
  • teaspoon paprika
  • cup hot water
  • teaspoon lobster base (better than boulion)
  • ounces tomato paste
  • 2 bay leaf
  • cups heavy whipping cream
  • tablespoons butter
  • Directions

    1. 1
      In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
    2. 2
      Deglaze the pan with the white wine.
    3. 3
      Add the worcestershire, tabasco, and thyme and saute for another minute.
    4. 4
      Deglaze the pan with the sherry.
    5. 5
      Add the paprika, hot water and lobster base and combine well.
    6. 6
      Stir in tomato paste and add the bay leaves.
    7. 7
      Simmer for 10 minutes.
    8. 8
      Whisk in heavy cream and the butter and bring to a boil.
    9. 9
      Add the lobster and simmer until cooked through.
    10. 10
      Serve with crusty garlic bread.

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    Featured Reviews for This Recipe

    From: Chef #678148

    On Apr 26, 2008

    This is by far the best bisque recipe I have ever tried and I have tried many. Thank you so much.

    0 people found this review helpful

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  • From: Chef #805691

    On Mar 30, 2008

    This recipe was excellent! I had to try it since everyone had such great reviews. I added in some extra lobster base, kosher salt, fresh ground pepper, and a tad of Old Bay Seasoning. Having the crusty bread with whipped butter is a MUST!! Great for dunking! I will try it next with Half & Half. Thanks for the wonderful recipe Heidi

    1 person found this review helpful

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    From: BarbryT

    On Feb 20, 2007

    Oh my, this is wonderful. My standard for lobster bisque is Cafe L'Europe restaurant on St. Armand's Circle, Sarasota, Florida. While different, this certainly equals the unctuousness and pure wonderful flavor of that one. Plus, this one has more lobster meat in it! Superb. Admittedly I added an extra cup of half and half cream. Not to stretch it but to make it the "right" color (only to my mind).

    4 people found this review helpful

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  • From: LouWho02

    On Nov 3, 2007

    Wonderful!! I couldn't find lobster base (or any seafood base) so I used a can of chicken broth. Also used canned crabmeat and imitation lobster but it still turned out fantastic. It's the wine, sherry, and tomato paste that really make this.

    3 people found this review helpful

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  • Read all 11 reviews
    Nutrition Facts

    Serving Size 1 (839g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    lobster base

    Calories 1410
    Calories from Fat 1013 (71%)
    Amount Per Serving %DV
    Total Fat 112.7g 173%
    Saturated Fat 69.7g 348%
    Monounsaturated Fat 31.8g
    Polyunsaturated Fat 4.6g
    Trans Fat 0.0g
    Cholesterol 495mg 165%
    Sodium 1145mg 47%
    Potassium 1468mg 41%
    Total Carbohydrate 30.7g 10%
    Dietary Fiber 3.5g 14%
    Sugars 10.1g
    Protein 30.1g 60%
    Vitamin A 6003mcg 120%
    Vitamin B6 0.5mg 27%
    Vitamin B12 1.5mcg 25%
    Vitamin C 19mg 32%
    Vitamin E 6mcg 20%
    Calcium 297mg 29%
    Iron 4mg 26%

    detailed view...

    how is this calculated?

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