Lobster Bisque

A fan specifically requested this recipe as I was bragging about eating it for my lunch today.  I like serving it from a hallowed out sourdough bun.
2 shallots chopped fine (shallots may be used)
1/2 cup butter
3/4 cup all-purpose flour
2 cups chicken broth
1/4 teaspoon white pepper
1 (11-ounce) can frozen lobster meat (or fresh lobster meat can also be used. I use more as I like a lot of lobster in my Bisque.)*
3/4 cup sherry (do not use cooking sherry)
3 cups light cream
1 tablespoon tomato paste for color

  1. Saute onions in butter until onions are clear 2 to 3 minutes. I perfer to use fresh lobster.  If you do too, saute the lobster meat with the onions for 5 minutes and then begin #2.  If you are okay using canned lobster, move to #2.
  2. Stir in flour with a whisk and stir well until smooth Add chicken broth and pepper; cook, stirring constantly, until thickened. Add frozen lobster meat and cook 20 minutes, or until done, on medium-low heat.
  3. Blend in sherry, cream and tomato paste. Absolutely delicious!

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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4 Responses to Lobster Bisque

  1. Pingback: Tweets that mention Alice the Cook » Blog Archive » Lobster Bisque -- Topsy.com

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  3. Pingback: Butternut Squash Bisque – Another great for Thanksgiving Recipe :: Natural Health

  4. Hipolito M. Wiseman says:

    doesn’t that sound great

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