Lobster bisque is an elegant but easy dish that is special enough for dinner guests as an appetizer, a romantic dinner on a night like New Year's Eve if you're staying in or as an easy supper in the wintertime, served in front of a roaring fire with lots of bread and wine.
A bisque has its origins in French cuisine, and it is typically a creamy base that is well-seasoned and includes lobster, as here, or shrimp, crab or crawfish. You could substitute any of the other three types of seafood for the lobster in this recipe.
Serve lobster bisque as a starter at a dinner party with a seafood entree, fresh seasonal vegetables, and a potato side dish. For a great supper on a cold night; serve with warmed French or sourdough bread and slices of extra sharp cheddar, Gouda, Gruyere, Havarti or Muenster cheese. Serve a dry white wine like sauvignon blanc, pinot grigio or Albarino with either menu.
- 1 to 2 cups cooked lobster meat, about 1 small lobster
- 1/3 cup dry sherry
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon steak sauce
- Seasoned salt and pepper to taste
- In a small bowl, combine the lobster and sherry and set aside.
- In a medium saucepan over low heat, melt the butter.
- Blend in the flour and cook, stirring constantly, until it is smooth and bubbly.
- Gradually add the milk, stirring constantly. Continue cooking and stirring until mixture is thickened.
- Stir in the steak sauce, seasoned salt, and pepper to taste.
- Add the lobster and sherry to the cream sauce.
- Cover and simmer the soup for 5 to 10 minutes, stirring occasionally.
Besides substituting crab, shrimp or crawfish for the lobster, you can change up this recipe in a myriad of ways. Add any or all of these ingredients to the white sauce with lobster meat:
- Chopped fresh or canned tomatoes
- Cooked white rice
- White wine
- Chopped white or green onions
- Chopped celery
- Chopped carrots
- Old Bay seasoning
- Cajun seasoning (with crawfish)
- Bay leaves
- Cayenne pepper