Cedar Street Lobster Bisque

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Ready In:
1hr
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Melt butter, add celery and onion, saute.
  • Add flour, mix into a roux.
  • Cook for two (2) minutes, constantly stirring.
  • Add bay leaves, lobster base, paprika, and water.
  • Whisk until smooth and mixture starts to thicken.
  • Add heavy cream and bourbon (or sherry).
  • Reheat to serving temperature.
  • Season to taste.

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Reviews

  1. This recipe makes a whole lot of soup so I scaled it down to about 3 or so but it still could feed more than that. I used skim milk thickend with some cornstarch to attempt to replace the heavy cream. Surprisingly the skim milk worked just fine in this recipe once I added some cornstarch to it. I feel this is an excellent base to make a more hearty soup with different types of seafood.
     
  2. Thanks for a delicious recipe!
     
  3. Although this makes alot of lobster bisque, the flavor was outstanding and recipe very simple to make. Since I had so much left over, I stirred in some fresh pink shrimp the next night and served over fettucine and it was equally delicious. I still had a cup left over and made seafood omelets the next morning and used the bisque as a sauce over the top.
     
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