Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.

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  • Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

Nutrition Facts

426.81 calories; 17.43 g protein; 13.07 g carbohydrates; 34.39 g fat; 148.02 mg cholesterol; 683.15 mg sodium.Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

TammyeHoney
07/13/2012
Very tasty and I made a variation that my hubby loves...the Old Bay Seasoning does make a difference...
(3)

Most helpful critical review

Deb C
08/01/2012
We thought the bisque was delicious. The only change I made was not to add any salt. When I make it again I would use half the amount of onions and celery and sauté them in the butter before adding the flour. In addition to lighten up the recipe and get more of that lobster flavor I would add half the amount of cream to the flour and compensate by using more lobster stock. We enjoyed this very much.
(4)
7 Ratings
  • 4 Rating Star 4
  • 5 Rating Star 3
Deb C
08/01/2012
We thought the bisque was delicious. The only change I made was not to add any salt. When I make it again I would use half the amount of onions and celery and sauté them in the butter before adding the flour. In addition to lighten up the recipe and get more of that lobster flavor I would add half the amount of cream to the flour and compensate by using more lobster stock. We enjoyed this very much.
(4)
TammyeHoney
07/13/2012
Very tasty and I made a variation that my hubby loves...the Old Bay Seasoning does make a difference...
(3)
Alexis B
03/19/2015
Easy and delicious! I've made this twice now using Deb C suggestion of sautéing the onions celery and carrots first. My husband and friend loved it and were fighting over seconds!
(2)
Mike
07/13/2018
I Buy two whole lobsters and save the cooking water and reduce it to make the sauce. After preparing the meat put the shells back in the stock and simmer a while for a more favorful stock then drain via a colander to remove the shells. Two lobsers of a pound more more is all the meat you need. I also add a tab of butter and use cream instead of half and half but both work well I toss in the top greens from my celery to also add flavor and remove them before serving. Do not leave the Tamale in the lobster shells when making the stock or the stock will have a green hue. (harmless)