Lobster Bisque

Menu Part


1 Pound Lobster Sensations® (Item# 004610)
4 Cups Seafood Broth
2 1/2 Ounces Unsalted Butter
1 Each Medium Yellow Onion, Chopped
1 Each Small Carrot, Peeled and Finely Chopped
1 Each Garlic Clove, Finely Chopped
1 1/8 Ounces All-Purpose Flour
1 Cup Dry White Wine
2 Tablespoons Tomato Paste
1 Tablespoon Chopped Fresh Thyme
1 Each Dried Bay Leaf
1 Cup Heavy Cream
2 Tablespoons Sherry
To Taste Kosher Salt
To Taste Freshly Ground Black Pepper


  1. Melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.
  2. Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the seafood slightly reduced, about 5 minutes. Add the chopped lobster sensations and simmer for 2 minutes to heat. Remove the bay leaf.
  3. In a blender, purée the mixture in batches until smooth. Strain Through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.
  4. Stir in the cream and sherry, season to taste with salt and pepper , and cook the bisque over low heat until slightly thickened, about 10 minutes.
  5. Serve the bisque garnished with Lobster Sensations.
  6. Make ahead tips: The bisque and lobster garnish can be refrigerated separately for up to 1 day. Reheat over medium-low heat before serving.

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