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Monday, September 19, 2011


Lobster bisque, a name many of us haven't heard in restaurants for quite some years. I suppose it may be because too many of us who do remember it being in restaurants, remember many attempts at being sold a  fish stock and we just stopped ordering it all together. With this recipe in hand, you needn't fret that it's hard to find or even if you do, whether it is the genuine thing or not. I hope you enjoy revisiting this classic as much and as often as I do.


  • 1 cup chicken broth
  • 1 can tomato soup
  • 2 medium slices onion
  • 1/4 cup chopped celery
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk or  half and half cream
  • 1/2 teaspoon salt
  • 1 pound cooked and cubed lobster meat
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground cayenne pepper


  1. In a small frying pan place 1/4 cup chicken broth and the onion and celery. Cook over a low heat for 5 to 7 minutes.
  2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
  3. Gradually pour in broth, whisking constantly. Whisk in milk, tomato soup, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.