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Lobster Bisque

– 1-1/2 lb. lobster tails
– 1/2 cup butter
– 1/2 cup flour
– 2 quarts milk
– 1/8 tsp. white pepper
– 1 cup heavy cream
– 1 med. grated onion
– 2 tbs. snipped parsley
– 1/4 tsp. celery salt
– 1 tsp. salt
– 1/4 tsp. nutmeg


Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and dice lobster meat. In a large saucepan, melt 1/2 cup butter and blend in 1/2 cup flour, stirring constantly. Separately, heat 2 qts. of milk just to boiling point, then gradually add to flour mixture, stirring constantly to keep smooth. Add grated onion, snipped parsley, celery salt, salt, nutmeg, and pepper. Cook very slowly, stirring frequently, until bisque thickens a little. Add diced lobster meat and cook for 3 minutes longer. Do not let boil. Stir in heavy cream. Serve piping hot.

Yield: 8 servings.

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