How to make it

  • In a large saucepan, over medium-low heat, melt the butter, then add in the celery, mushrooms, carrot and onion. Cook and stirring often until tender, around 10 minutes. Add in the chicken broth; season with salt and cayenne pepper. Allow mixture to come to a boil, then reduce heat and simmer for 10 minutes.
  • Pour the vegetable and broth mixture into a blender, then add 1/4 cup of the cooked lobster meat. Blend, covered, until smooth. Then return the mixture to the saucepan, and mix in the white wine, half-and-half, and the left over lobster meat. Cook over a low heat, stirring often until the mixture thickens, for around 30 minutes. Serve.

Reviews & Comments 4

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  • cameltrax 9 years ago
    had to take out the alcohol completely for the sake of two ladies with children, dinner party loved the dish, couldn't get enough of it. Thanks!
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  • kellylyn812 9 years ago
    My boyfriend and I made this for dinner after visiting San Diego and falling in love with lobster bisque. Our supermarket didn't carry lobster, other than live for like $20/lb. We used canned crab meat, and followed the rest of the recipe, except using sherry for white wine, and adding pepper and a little parsley. SO GOOD! We loved it every bit of it. Great recipe!
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    " It was excellent "
    jessilea ate it and said...
    sounds fantastic I am going to try this one for sure..although i have never made soup ever!!!! lol well except for cabbage soup
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    " It was excellent "
    txbackyardcook ate it and said...
    Gotta slap 5 on this recipe! Thanks!
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