Lobster Bisque
Our Lobster Bisque is thickened with a brown butter roux that gives it an amazingly rich flavor!
- Prep Time: 10 minutes (plus time to prepare stock)
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
1 quart lobster stock, see recipe here
6 tablespoons butter, divided
6 tablespoons all-purpose flour
2 cups heavy cream
Lobster meat from two medium-sized cooked lobsters, about 1/2 to 3/4 pounds of lobster meat cut up into bite sized pieces
Chopped chives, for garnish
Instructions
- Place the lobster stock in a 2-quart sauce pan and heat to just short of boiling.
- While stock is heating, in a small saute pan, melt 4 tablespoons of butter then add 6 tablespoons of flour and cook over medium low until the roux is brown (chestnut color).
- Whisk the hot roux into the hot stock to combine.
- Add the cream and whisk again and heat just to hot then remove from heat.
- In another small saute pan, melt remaining two tablespoons of butter over medium heat and add the cut up cooked lobster meat and saute just to heat through.
- To serve, place the bisque in a cup or bowl and place some of the cooked lobster in and over the top.
- Garnish with chives.
Find it online: https://www.afamilyfeast.com/lobster-bisque/
