- Dish type
An elegant and super-tasty soup, which is the perfect starter to any dinner party. It's deliciously creamy with lots of succulent chunks of lobster.
43 people made this
- 3 tablespoons olive oil
- 1 onion, chopped
- 125ml dry white wine
- 125ml cooking sherry
- 5 tablespoons plain flour
- 85g tomato puree
- 350ml chicken stock
- 1.2 litres milk
- 1/4 teaspoon cayenne pepper or to taste
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon fish seasoning
- 2 tablespoons Worcestershire sauce
- 1 spring onion, finely chopped
- 225g cooked lobster claw, cut into bite-sized pieces
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Heat the oil in a large saucepan over medium heat. Stir in onion and cook until soft and translucent, about 5 minutes. Stir in white wine and sherry; cook until liquid has reduced by half. Sprinkle in flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato puree, then pour in the chicken stock and milk. Season with cayenne pepper, black pepper, fish seasoning, Worcestershire sauce and spring onion.
- Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat and reheat before serving.
Reviews & ratingsAverage global rating:(48)
Reviews in English (41)
This was awesome! Not difficult to make and absolutely delicious. Honestly, I have never had better seafood bisque than this one. I made a few very slight changes, but I seriously doubt they made much difference. Instead of all lobster, I used one lobster tail, several very large scallops cut into fourths, and about 4 very large shrimp, chopped. I used 2 ½ cups fat free milk and 2 ½ cups half and half, and I used a nice drinking sherry, not cooking sherry. The seafood and milk changes were simply because that is what I had on hand. But, I never use cooking sherry, as it is so salty. As it turned out, I did have to add some salt to the bisque, but at least I was able to control it. So after all, the cooking sherry might work fine. I served the bisque with a simple green salad and crusty bread. My husband commented that it was wonderful, and wants me to make it for company soon!-11 Oct 2010
Fate was against me as I made this recipe - my grocery had no lobster, I got crab legs instead and they were bad! So, I ended up with two cans of chunk crab meat - and it was still great! A lovely, heart-warming recipe...-04 Oct 2010
This soup is delicious. I had scallops I had to use - so I guess I would call my version "Scallops Bisgue". The scallops were very large so I cut them in quarters. I used 2% milk - and it was fine. I also added 4 cloves of minced garlic. I didn't pay attention to the comment about the cayenne pepper - "add to taste". I just put it all in and wow - yes, gives it a lot of kick - so be careful! It was actually very good though! I didn't have scallions - so I just did without, but I think the scallions would have made it that much better. SO I will be making again and again and next will try with Lobster. BUT any seafood would be delicious. Its such a great base for a seafood bisque. Thanks for such wonderful recipe! UPDATE: made this again and this time used scallops and canned crabmeat. Forgot about the kick of the cayenne pepper and added it all. Next time I think I will leave the pepper out as 2 family members wouldn't eat it because of the spice. I figure you can add cayenne to your own taste, but once its in there - its in there - so better off leaving out. This time I also tried with 4 Cups of Fat Free Milk and 1 Cup of half and half and didn't even notice that it was lower in fat!-06 Oct 2010
In this recipe, we used heavy cream for the thickener. But you can also add ½ tablespoon of cornstarch and whisk your mixture until it smoothens.
There are many delectable seafood dishes to choose from, but you can never go wrong with this easy lobster bisque. Indulge yourself with this rich, thick, and creamy seafood bisque that’s perfect to serve as your elegant party dinner starter or entree. Serve your guests and loved ones with this decadent seafood bisque and they’ll surely remember this fancy dinner night.
Easy Lobster Bisque with Sherry Recipe
Lobster bisque sounds like it would be hard to make, but this rich creamy lobster bisque recipe is easy and unbelievably delicious.
- 3 lobster tails in shells
- 1 tbsp olive oil
- 2 shallots minced
- 1/2 small onion chopped
- 4 cloves garlic minced
- 2 tbsp flour
- 1/2 cup white wine
- 2 tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1/3 cup dry sherry
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 1/2 cups lobster base see instructions below
- 2 cups heavy whipping cream
- 4 tbsp unsalted butter
Serve hot with seasoned croutons, hard rolls and butter. Also delicious with a salad.
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Step #2 To A Rich Lobster Bisque Was Well Worth The Effort
It’s now Monday so let’s do some Monday morning quarterbacking.
I’ll admit it. I misspoke. The final step to the soup making was not as quick and simple as I anticipated. But I was multi-tasking. The soup base was set to “slow-cook” while I shredded the lobster meat.
The two chicken lobsters yielded more meat than I anticipated (see the pic below) but not enough for hearty helpings of bisque. Soup was a welcome meal yesterday as the high temperature for the day was barely 18 degrees with a wicked windchill factor.
With the addition of the 7 ounces of packaged lobster meat (previously frozen and which I also shredded), there was more than enough meat to distribute into nine soup bowls.
My wife and I had the opportunity to travel to the New England area in 2016. The goal was to hit up six of the seven remaining states that my wife had yet to visit. And then later we would cap it off with a grand trip to Alaska. But that&rsquos for another time.
While in Boston, my parents told us we had to make a stop by Legal Sea Foods. Specifically to try the lobster bisque. So we did.
We ordered a cup of the bisque, along with a few other items from the menu. The food came to the table and we started to dig in. I began with the bisque. It was great &ndash though I think probably my first experience with the soup itself. So I did not have many comparisons by which to judge it. My first or second spoonful had a large chunk of lobster.
I thought, &lsquoGreat, this is a nice chunky soup. They did not skimp.&rsquo
And then my wife had some soup. And could not find a single other large piece of lobster. It seems we had only one chunk. There were some small scraps of lobster meat floating around, but nothing like the first chunk.
So, unlike that experience where I had to apologize to my wife for accidentally eating all of the lobster out of the soup, we will make one with lobster spread through each bowl.
In order not to get into the “you skimped on the lobster in my bowl” dilemma, my solution was to heat up the lobster meat in a separate pan – in garlic butter.
Garlic butter you say? Yes, garlic butter will have my clan belly-up to the table in record time.
Once warm, the meat was evenly spooned into individual bowls then covered with a large 8 oz. ladle of steaming hot soup.
The lobster meat did not get tough and rubbery during the soup cooking or the reheating. Why? Lobster meat tends to get chewy when overcooked. All you really need to do is heat it through since it is pre-cooked. Tossing the meat in garlic butter simply adds another layer of flavor.
Grandma! You did you remember the oyster crackers? Ooops.
What’s the Difference Between Bisque and Chowder?
Bisque and chowder — are they just fancy monikers for creamy soup? Is there really a difference?
This question never crossed my mind until it was posed to me recently. My immediate thought was that the answer was obvious. Except, when I started to actually think about it, I really had no idea what set them apart. So, what exactly is the difference between bisque and chowder?
Bisque and chowder are two very delicious and very similar types of soup. Both are thick and creamy, have French origins and are traditionally made with seafood. Yet, there is one main thing that sets them apart.
Bisque is a type of soup that’s rich and creamy, and traditionally made from pureed shellfish. Authentic recipes ground the shells into a fine paste and use that to thicken the soup. More commonly now, bisques are thickened with rice, which can be pureed or strained out at the end of cooking.
The most well known are lobster bisque, crab bisque and shrimp bisque. There are also many varieties today that omit shellfish and seafood altogether, and instead rely on produce like tomatoes or mushrooms.
What sets this creamy soup apart from its simple pureed vegetable soup relative, is the addition of wine and cream.
Our favorite bisque recipe
Chowder is quite a different thing altogether. Unlike bisque which is smooth, chowder is thick and chunky. Traditionally it’s filled with pieces of vegetables, seafood and/or meat. It also usually includes milk or cream, and gets its thick texture from hearty vegetables, like potatoes.
Fun fact: the word chowder comes from the French word for cauldron, which was the type of pot fisherman used to use to cook their stew.
Equipment Needed For Crock-Pot Seafood Bisque Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Cutting Board
- Medium Skillet
- Wooden Spoon
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Can Opener
- Immersion BlenderOR Blender
Tools for the Lobster Bisque Recipe
This recipe is a bit involved. It&rsquoll take some time and work on your part. Though some of that time will just be the stock or soup simmering in the pot.
You will want a large, heavy-bottom pot. We will cook the lobster, build the stock, and cook the final soup all in that same pot. I like to use a large Le Creuset enameled cast iron dutch oven. But any large pot would probably fit the bill.
For straining the soup, you will need a fine mesh strainer. This will get the majority of the stuff out of the stock &ndash the rest will get blended up in the following steps. If you want to make sure that even more is strained out, then you can line the mesh strainer with cheesecloth. That is what I typically do when making my homemade chicken stock.
Bisque is a blended soup. So you will need something you can blend everything together with. And you will likely need to work in batches to get it done because it is a large pot of soup after all. For this, you can use an immersion (stick) blender. But I highly recommend a powerful blender, like the Vitamix I have, to get the smoothest soup possible.
- Sauté onions, garlic, and ginger until browned (I used ghee, you can use a fat of choice or spray with a non-stick spray).
- Pour in chicken broth and dump everything except frozen langoustine or lobster.
- Season with salt and pepper. Cook until veggies are tender.
- Purée vegetables until smooth.
- Put in langoustines or lobster and cook over slow heat until cooked through and serve.
- If you need full-liquids, just purée after you add the lobster or langoustines.
I wanted to keep the calories low on this Keto Lobster Bisque, so I used cauliflower to add the creaminess that you'd traditionally get with a more calorie-dense cream.
What I loved about this recipe was that I was able to use a variety of vegetables to add flavor and thickness to it. So, not only did it have a lot of flavor, it was also low-calorie and filling. Did I mention tasty? This Lobster Bisque recipe is rich, creamy, and flavorful.
What Do You Serve With Lobster Bisque?
This soup is so filling you really won't need to serve a side with it. But for people not eating low carb, or if you're trying to stretch this bisque for a larger crowd, you may want to add more to the table. Here are a few suggestions:
- A potato side dish
- A side salad
- Fresh or steamed veggies
- A warm loaf of bread
Want Some More Delicious Seafood Recipes?
- Creamed Corn Chowder
- Instant Pot Clam Chowder with Shrimp
- Pressure Cooker Crab Quiche
- Brazilian Moqueca
- Patra Ni Machhi
- Shrimp and Sausage Boil
- Instant Pot Salmon with Orange Ginger Glaze
- Thai Green Curry Mussels
- Air Fryer Shrimp Scampi
I can wait for you to try this Lobster Bisque. It's the perfect low carb meal on a chilly day, and I fall in love with it a little more each time I make it.
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