Lobster Bisque Soup Recipe

Lobster Bisque Soup Recipe:

The lobster bisque soup recipe is quite rich, so a tiny serving (about two-thirds cup per person) is enough. At the restaurant, it is baked in individual crocks, with puff pastry on the top.


2 lb boiled lobsters, mid-sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot and not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika

Remove the meat from boiled lobsters. Dice and reserve the entire body meat and mince the tail and claw meat. Crush the shells and add these to the stock combined with onion, celery, cloves, and bay leaf. Simmer these elements for about thirty minutes and strain the stock.

Combine the flour and soft butter in a compact saucepan and cook approximately 5 minutes, such as the let flour continue to color. Gradually pour the heated milk into this mixture. Whisk to blend thoroughly adding nutmeg. If there is coral roe, force it by way of a fine sieve into your mixture. Stir from the strained stock.

When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and protection for 5 min. turning over heat from then on. Stir the cream and season to taste. Serve at the same time with minced parsley and paprika, if desired.