How to make it

  • Remove lobster meat from shell, chop meat
  • Refrigerate til needed
  • Coarsly chop shell
  • heat 3 tbl. butter in med. stock pot
  • add shell and garlic
  • cook til browned
  • add celery, carrots and onion
  • cook til softened
  • add tomato paste, cook 5 munutes
  • stir constantly
  • add fish stock and brandy, bring to a boil
  • reduce heat to low
  • simmer 1 hour, stir occasionally
  • meanwhile heat 1 1/2 tbl. butter in small saucepan
  • use low heat
  • add flour
  • cook 20 munutes,stir constantly til deep golden brown
  • stir into soup,
  • continue simmering 45 minutes longer,stirring often
  • strain, and return to stock pot
  • stir in cream and sherry
  • heat remaining butter in a small skillet, add lobster
  • cook til opaque
  • add to soup.

Reviews & Comments 3

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  • pbflower 10 years ago
    Thanks midgelet. I know you will love this. Enjoy.
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    " It was excellent "
    midgelet ate it and said...
    lovely recipe
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  • krumkake 10 years ago
    I love a seafood bisque, and this sounds wonderful - now if only seafood were more reasonably priced in the midwest! I will just have to splurge on this one - I know we will love it...great flavors here - thanks, pb.
    Was this review helpful? Yes Flag

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