Maine Lobster Bisque Recipe

From Dorothy McNett's Recipe Book.

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Maine Lobster Bisque

From Dorothy McNett's recipes at Use fresh lobster if available, but this is easy and wonderful made with Bar Harbor canned lobster meat from Maine.

1 can lobster meat (6.5 oz.), or 1 cup cooked fresh lobster
3 tablespoons unsalted butter, or extra virgin olive oil
1/3 cup finely minced onion or shallot
2 cloves garlic, finely minced
1 bottle lobster juice (Bar Harbor 8 oz. bottle)
1 cup vegetable broth
1 cup half and half
3 tablespoons tomato paste
1/4 teaspoon Worcestershire sauce
sea salt and freshly ground pepper, as needed
1/4 cup dry sherry

First drain and reserve the juice from the can of lobster meat. Dice the lobster and set it aside. In heavy bottomed saute pan or Dutch oven, heat the butter or olive oil and then saute the minced onion and garlic several minutes to soften but not to brown. Add the reserved liquid from the lobster can as well as the bottle of lobster juice, vegetable broth,half and half, tomato paste, Worcestershire, salt and pepper. Gently simmer several minutes to blend flavors. Add the reserved lobster and the sherry and heat to serving temperature but do not let it boil. Serve!

Recipe created 2015-03-09.

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