Ingredients45 m servings 427
- 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.
- 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.
Per Serving: 427 calories; 34.4 13.1 17.4 148 683 Full nutrition
ReviewsRead all reviews 4
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 a...
Very tasty and I made a variation that my hubby loves...the Old Bay Seasoning does make a difference...
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!