Rating: 4.35 stars
135 Ratings
  • 5 star values: 84
  • 4 star values: 28
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 5

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

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  • Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts

191 calories; protein 10g; carbohydrates 4.7g; fat 13.1g; cholesterol 66.2mg; sodium 553.6mg. Full Nutrition
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Reviews (105)

Most helpful positive review

Rating: 5 stars
04/06/2010
With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.* Read More
(265)

Most helpful critical review

Rating: 3 stars
10/23/2006
While this wasn't too bad, it just didn't measure up without additions. It didn't thicken up enough to please us! I added a tablespoon of tomato paste, and thickened it at the end with flour mixed with heavy cream. Also added additional lobster meat at the end. Read More
(36)
135 Ratings
  • 5 star values: 84
  • 4 star values: 28
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
04/06/2010
With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.* Read More
(265)
Rating: 5 stars
04/06/2008
I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood because I found that transferring to the countertop blender was too messy. Also I add clam juice instead of broth as it gives it more of a seafood flavor and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes or throw in scallops and/or shrimp. The base is excellent and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color. Read More
(124)
Rating: 4 stars
07/24/2006
ORIGINAL REVIEW 1/3/05---I didn't add all the veggies to mine. I doubled the amount of onions & celery & omitted the carrots & mushrooms. I decreased the butter by 1 tbp. to account for the lack of veggies. The wine sauce was a bit strong (I used a good chardonnay)...next time I will use just a bit less wine. All in all, very very good! UPDATE 7/24/06---Made this again using all the veggies & using leftover lobster tails (we purposely made extra for this recipe) & this time I simmered the lobster tails (I removed the meat) in the soup & then removed them before serving. WOW! It added such great flavor!!!! Also, this time I used a pinot grigio & even added a bit extra & the wine taste wasn't overpowering at all. Read More
(81)
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Rating: 3 stars
10/23/2006
While this wasn't too bad, it just didn't measure up without additions. It didn't thicken up enough to please us! I added a tablespoon of tomato paste, and thickened it at the end with flour mixed with heavy cream. Also added additional lobster meat at the end. Read More
(36)
Rating: 5 stars
08/04/2005
This recipie was awesome. Thanks Laura. I used 12oz of crawfish meat in place of the Lobster and it turned out really good. I also used some corn startch to thicken it. We had high expectations and they were met!!!! Yummy!!! I will definatly make this again...and again..and again!!!! Read More
(26)
Rating: 5 stars
09/16/2006
I love this recipe! My husband said it's better than what he has had at restaurants. I have already made this several times and will pull out this recipe when I want to make it a very special dinner. I've even made it once without the mushrooms and it was still excellent. Read More
(23)
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Rating: 4 stars
01/25/2011
Very good. Try Dry Sherry instead of wine! Dry Sherry was made to go with seafood dishes. will make this again! Read More
(22)
Rating: 5 stars
12/13/2005
This bisque is soooooo good. Just like at my favorite restaurant. Simple to prepare. Read More
(15)
Rating: 5 stars
10/19/2006
This is the best soup I've ever made. Very easy and wouldn't change a thing. It's not a very thick bisque but has incredible flavor. I used crab meat instead of lobster and it was great!! Read More
(15)