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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 10.2g
Protein 30.1g		60%
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Lobster Bisque

Recipe #179384 | 40 min | 20 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: HeidiSue
Jul 26, 2006

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.

SERVES 2 -3 (change servings and units)

Ingredients

1/2 lb lobster meat, cut into small chunks
2 tablespoons minced shallots
2 tablespoons chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (better than boulion)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter

Directions

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

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Featured Reviews for This Recipe

From: Yourwebness

On Jan 16, 2010

I was so looking forward to this recipe, I even had to order my Lobster Base online! Although overall the recipe had some nice flavors, it was very weak on the taste of lobster, and very strong on the taste of tomato and salt! To me this tasted more like a tomato bisue than a lobster bisque. I have worked my way through Orlando, and the best lobster bisque is the Lobster Cappachino at Charley's Steak House, and second would be the bisque at Capital Grille. An exceptional Lobster Bisque does not need to have chunks of lobster in it to make it good... it can stand on it's own. I will contune my search.

0 people found this review helpful

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From: West Coast Girl

On Jan 4, 2010

Absolutely Delicious!!! I love this recipe! I made this on a Thursday and my husband and I enjoyed it so much we made it again two days later for my cousin and her fiancee. They loved it too. My cousin even said it was the best Lobster Bisque she has ever had. It was very quick and easy to make. I followed the recipe to the letter the first time I made it. The second time around I added five more garlic cloves because we are garlic fiends and at my husbands request I substituted the Tabasco for Frank's Red Hot (because it's what he prefers). It was super tasty both ways. Thank you for sharing this recipe!!

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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.

4 people 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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