Homemade lobster bisque—you betcha! 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.
- Meat from 2 medium Maine lobsters.
- 2 1/2 c chicken stock and/or clam juice
- 1 sliced onion
- 1/4 c chopped carrots
- 2 celery stalks and leaves
- 2 whole cloves
- 1 bay leaf a few peppercorns
- 1/4 c flour
- 1/4 c butter
- 3 c milk
- 1/4 tsp. nutmeg
- 1 c cream
- sherry (optional)
Here’s How to make Lobster Bisque:
- Take 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, keep stock.
- If there’s coral roe, save it and mash it with 1/4 c flour.
- Pour 3 c heated milk slowly on roe/flour mix 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 heated milk. Heat until thickened.
- Add 1/4 tsp. nutmeg. Add lobster meat, strained stock 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.
Want to learn more about the history of lobster bisque? Find out how lobster bisque came to be with this short history lesson about bisque. Looking for a gluten free option? Check out this rice based recipe.