Lazy Man Lobster Bisque


6 1/2 ounces fresh or frozen lobster meat
1 can condensed cream of asparagus soup
1 can condensed cream of mushroom soup
1 cup light cream
few grains cayenne pepper
2 tablespoons sherry
2 tablespoons minced chives
Parmesan cheese croutons
Blend together soups, cream, lobster and cayenne and bring to a simmering point. When mixture is hot, stir in sherry. Serve with sprinkling of chives and Parmesan croutons.

Lobster Bisque Homemade In Maine



how to make lobster bisque

This lobster bisque recipe takes a little work, but it sure is tasty when it is made from scratch. Be sure not to eat the Maine ingredient– fresh shucked lobster meat.

Here’s how to make lobster bisque:

Meat from 2 medium Maine lobsters. Dice meat and reserve. Crush shells. Add to them the tough end of the claws, 2 1/2 c chicken stock and/or clam juice, 1 sliced onion, 2 celery stalks and leaves, 1/4 c chopped carrots, 2 whole cloves, 1 bay leaf and a few peppercorns. Simmer 1/2 hour and strain. If there’s coral roe, save it and mash it with 1/4 c flour. Pour 3 c heated milk slowly on it and stir until mixture is smooth. If no roe, melt 1/4 c butter and stir in 1/4 c flour and gradually add 3 c milk. Heat until thickened. Add 1/4 tsp. nutmeg. Add lobster meat and simmer five minutes. Remove from heat and stir in 1 c hot (not boiling) cream. Season with thyme, a touch of cayenne and sherry (optional). Garnish with parsley and paprika.

Lobster Bisque from Down East

The name “bisque” came later than the soup, which was originally¬† just called plain thick lobster soup.

Lobster Bisque Ingredients

5 cups fish stock or chicken stock lobster-bisque
2/3 cup uncooked rice
1/2 cup butter
3 celery stalks, scraped and cut into fine strips
2 carrots, scraped and cut into fine strips
1 leek, trimmed and sliced fine
1 onion, sliced thin and divided into rings
2 to 2 1/2 pounds lobster, 1 large or two small
1 cup white wine
3 tablespoons brandy
1 1/2 cups heavy cream
Salt, pepper, and cayenne
3 tablespoons minced parsley

Makes 8 Servings

Boil stock with rice for 45 minutes. Heat half of the butter in a large kettle, add the vegetables, and stir over medium heat for 3 to 4 minutes. Split lobsters, take out sac and intestinal vein, and arrange lobster halves cut side down on the vegetables. Cover and simmer for 4 minutes. Turn lobster halves and stir with the the vegetables until shells are bright red. Add wine and brandy, cover, and simmer for 7 minutes. Take out lobster, remove meat from shells, and set aside.

Pound the shells with a mallet and return them to the kettle with the stock and rice. Simmer uncovered, stirring frequently, until liquid is reduced to 4 cups. Strain off the liquid, set it over medium heat, and whip in the cream and remaining 1/4 cup butter. Dice lobster meat and add it to the bisque. Add seasoning to taste and cook until lobster  is heated through. Sprinkle with parsley and serve in warmed soup cups.

Note: At the season of the year when lobster shells are very soft , or if chicken lobsters are used, the shells can be crushed to a paste and pureed a blender to add color and flavor to the bisque.

Love lobster bisque? Have fresh lobster bisque shipped to you or someone special. A Down East Favorite.