ISO Lobster Bisque

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Assistant Cook
Apr 8, 2004
Lobster Bisque?

Anyone have a killer lobster bisque recipe? I'm looking for something along the lines of a Ruth's Chris Steakhouse lobster bisque. Nice and creamy, nothing exotic.


Executive Chef
May 11, 2003
The SPAM eating capital of the world.
you're not "wasting" the lobster since you are using the discarded body section to make the bisque. basically, you would roast the lobster in the oven, eat the tail and claws like normal, and save the body for the bisque (you're basically making a lobster stock). i don't have a recipe saved, but you can easily find one with google or yahoo since it's a widely popular soup.


Assistant Cook
Apr 17, 2004
Plant City, Florida
Try this one. My wife had it in her old files.

Lobster Bisque

2 lb medium sized lobsters
2 1/2 cup poultry stock or fish fumet
1 each sliced onion
4 each ribs celery with leaves
2 each whole cloves
1 each bay leaf
6 each peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup heated milk
1/4 teaspoon nutmeg
1 cup hot but not boiling cream
1/4 cup dry sherry
1/8 teaspoon minced parsley
1/8 teaspoon paprika

Remove the meat from boiled lobsters. Dice the body meat and mince the
tail and claw meat. Reserve it. Crush the shells and add them to the
stock along with the onion, celery, cloves, bay leaf and peppercorns.
Simmer these ingredients for 30 minutes. Strain the stock. If there is
coral roe, force it through a fine sieve. Combine it with soft butter,
blend in the flour. Gradually pour into a mixture of the heated milk and

When the sauce is smooth and boiling, add the lobster and simmer the
bisque, add the sherry and cover for 5 minutes. Turn off the heat, Stir in
the cream and season to taste. Serve at once with minced parsley and

Serves 6.

Hope it helps,

wolfie :)

Ann Smith

Assistant Cook
Apr 20, 2004
Lobster Bisque

Try the following recipe that I found at I think you will find it easy to prepare and tastes great. They have lots of recipes to choose from.

1 medium shallot, chopped
1/3 stick butter or margarine
pepper to taste
1 lobster (3/4-1 lb)
1 can tomato soup
2 pints heavy cream
sherry to taste
Chives for garnish

1.Saute chopped shallots in butter; add pepper to taste.
2.Place the lobster in 1 to 1-1/2 cups boiling water; do not submerge it in a big pot of water. (Note: the water is used to make the broth for the bisque.)
3.When lobster is done, remove it from the broth; reduce broth by boiling it down to about half the amount.
4.Add the butter, shallots, tomato soup and heavy cream; stir until blended.
5.Thoroughly heat bisque. Do not let boil.
Note: The secret of making good bisque is to get all the juice and meat you can from the lobster.
6.Break open the lobster over the pot, allowing any of the juices to fall into the pot. Remove the claws and all other parts from the lobster, allowing the juices to continue to fall into the pot.
7.Break the lobster in half and remove the fins from the back of the tail and remove all the meat. Break the claws open and remove the meat. Remove all the meat from the lobster that you can.
8.Chop all of the lobster meat.
9.Just before serving the bisque add the meat, and sherry to taste.
10.Garnish with chives.
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