No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (419g) Recipe makes 4 servings
Calories 364
Calories from Fat 175		(48%)
Amount Per Serving		%DV
	Total Fat 19.5g	30%
	Saturated Fat 11.6g	58%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 160mg		53%
Sodium 736mg		30%
Potassium 729mg		20%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 1.6g	6%
	Sugars 3.1g
Protein 26.2g		52%
detailed view... how is this calculated?

Sherried Lobster Bisque

Recipe #73924 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: seahorse73
Oct 23, 2003

Local Paper on Low Carb Party Menu

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter
6 stalks celery, chopped
1 yellow onion, chopped
1/4 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
1 tablespoon lemon, zest of
1 1/3 cups chicken broth
2 tablespoons cornstarch, dissolved in cold water (or no starch)
1 1/3 cups half-and-half
1 lb lobster meat, cooked
2 tablespoons dry sherry
salt and pepper
1 tablespoon red sweet bell pepper, slivers

Directions

1
In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
2
Cook until vegetables are softened, about 20 minutes.
3
Gradually stir in broth and half and half.
4
When warm, stir in cornstarch.
5
Heat on medium until bubbly and thick, about 10 minutes.
6
Add the cooked lobster, sherry, salt and pepper.
7
Garnish with red pepper slivers.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #381395

On Nov 11, 2006

I added fire roasted tomatoes to cut the sweetness of the lobster. Also found it needed a bit more lemon.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Amy73

On Dec 28, 2003

The taste of this Lobster Bisque was rich, creamy and delicious!! Restaurant Quality! The only changes I would make are slight and depend on your taste...I would use HALF the amount of Red pepper flakes(a little too HOT for me) and I would use a little less celery, maybe 4 stalks instead of 6. Overall and EXCELLENT recipe!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Teresa333

On Jul 19, 2004

This was a HUGE hit at a party I hosted and extremely easy to make. I changed the serving size to 8, and followed the advise of Amy and used less celery - I used 8 stalks instead of the suggested 12. I did use the suggested 1 tsp of red pepper flakes and that was perfect. To cut the cost, I used imitation lobster meat and it was still incredibly delicious. After I added the meat, I used an emulsion blender to break up the veggies and meat into smaller pieces just to make it less chunky and a bit smoother. Everybody had second helpings!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews