Lobster Bisque

By Robert Farrar Capon

Total Time
10 minutes
Rating
4(60)
Comments
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Featured in: BY SAVING THE LOBSTER LEFTOVERS, THE FEAST CAN BE PROLONGED

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Ingredients

Yield:4 modest servings
  • 2tablespoons lobster butter, from recipe above
  • 2tablespoons flour
  • 2cups lobster stock, from recipe above
  • 1tablespoon tomato paste, or more, as desired
  • 1cup heavy cream
  • Salt and white pepper as desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

314 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 5 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the lobster butter over low heat, mix in the flour and cook, stirring constantly, for 2 minutes.

  2. Step 2

    Add the lobster stock and, whisking constantly, bring to a boil.

  3. Step 3

    Add tomato paste, whisk to dissolve it completely and add the cream. (If you add more tomato paste for color, be judicious: stop before you have made the mixture taste like tomato soup.)

  4. Step 4

    Season to taste with salt and white pepper. Serve hot.

Ratings

4 out of 5
60 user ratings
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Comments

Alana K.

I tripled the recipe so I could feed more people and: Adjusted cream and tomato paste to taste; cutting the ratio of cream a little and upping the tomato paste until a rich pink color was achieved Added cooking sherry to taste 4 dashes of Cayenne pepper 2 tsp Smoked Spanish Paprika Mixed in bits of lobster And fresh steamed corn cut off the Cobb, at the end while still piping hot Garnished liberally with chives and a leaf of fresh flat leaf parsley - cracked fresh pepper on top

Alana K.

I tripled the recipe so I could feed more people and: Adjusted cream and tomato paste to taste; cutting the ratio of cream a little and upping the tomato paste until a rich pink color was achieved Added cooking sherry to taste 4 dashes of Cayenne pepper 2 tsp Smoked Spanish Paprika Mixed in bits of lobster And fresh steamed corn cut off the Cobb, at the end while still piping hot Garnished liberally with chives and a leaf of fresh flat leaf parsley - cracked fresh pepper on top

Vivian

Add cayanne pepper to roux.
Add 2 c scalded milk after the broth then finish with 1 c scalded heavy cream.
Salt and pepper to taste.
Optional: bits of chopped lobster

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