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6 Responses to “How could I make super tasty lobster bisque???”

1. sugarcandice Says:
   January 9th, 2009 at 4:37 am

   Lobster Bisque

   A delicious lobster bisque recipe.

   INGREDIENTS:

   1 to 2 cups cooked lobster meat, about 1 small lobster
   1/3 cup dry sherry
   1/4 cup butter
   3 tablespoons flour
   3 cups milk
   1 teaspoon steak sauce
   salt and pepper to taste
   seasoned salt to taste

   PREPARATION:

   In a small bowl, combine lobster and sherry; set aside.
   In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque.
   References :
   http://southernfood.about.com/od/seafoodsoups/r/bl30131t.htm

2. lookilu56 Says:
   January 9th, 2009 at 5:01 am

   This is really good.

   Lobster Bisque

   1/4 cup chopped onion
   2 tablespoons butter or margarine
   1 1/2 cups milk
   1 8 ounce package cream cheese, cubed
   1 1/2 cups chopped cooked lobster
   2 tablespoons sherry
   1/4 teaspoon salt

   Cook and stir onion in butter in medium saucepan.

   Add milk and cream cheese; stir until cream cheese is melted.

   Add remaining ingredients; heat thoroughly, stirring occasionally.
   References :

3. muffin8415 Says:
   January 9th, 2009 at 5:18 am

   try a cookbook…or a google search for recipes
   References :

4. lenml Says:
   January 9th, 2009 at 5:43 am

   BEST LOBSTER BISQUE RECIPE IN THE WORLD ! ! !

   2 or 3 lobster shells
   6 cups water
   3 tablespoons butter
   1 rib celery,chopped
   1 carrot, scraped and chopped
   2 leeks,sliced
   1 medium onion,chopped
   2 tablespoons flour
   1 1/4 cups heavy cream
   1/2 cup lobster meat,cut in chunks salt
   dash of cayenne pepper

   for the lobster broth: Crack or grind up the lobster shells a bit.
   If you have food processor, break the shells up and put in a few pieces at a time until they break up in small pieces. Cover shells with the water and cook over medium heat for about 25 minutes.
   Strain.
   Should be about 4 1/2 cups lobster broth.

   In heavy saucepan, melt the butter and saute the vegetables gently,stirring for about 5 minutes. Stir in the flour and cook, stirring 1 minute.

   Then add the strained lobster broth and whisk until smooth. Cook gently about 20 minutes, until the vegetables are tender.

   Puree soup in a blender or food processor. Return it to the heat and add the cream.

   Season with salt and cayenne pepper.Add lobster meat and heat.
   References :

5. chefgrille Says:
   January 9th, 2009 at 5:48 am

   I make an awesome one using the crab bisque/chowder recipe from fishermansexpress.com. Only instead of tomato I use red bell pepper. And last time I used the lobster shells to make the stock, and a blend of lobster and crab since the lobster was mostly gone by the next day!
   References :

6. joannys D Says:
   January 9th, 2009 at 6:15 am

   ok so is very fresh ;D good for you
   i don't know how to make it but i will help you find out
   References :
   well go to foodnetwork.com they have alot of recepes, or go to Yahoo! foods , just go and see they will teach you step by step how to make it.

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