Red Lobster Lobster Bisque Recipe

Reviews (231)

Most helpful positive review

This is a delicious recipe - and can be made even better by using this old New England trick. First of all I reduced the size of the recipe to 4 servings, so the measurements here reflect that. I cooked and cleaned 2 (1 1/4 lb) lobsters, saved the juice that came out when I pulled them apart, (discarding all coral and tomally) cut up the meat and set it aside. Then I put the broken up shells (excluding the part with the head, which I threw away) in a stew pot with about 2 1/2 cups of milk, along with the juice from the lobsters, and let it just barely simmer for maybe an hour. I strained all the shells out and discarded them, and then used this for the 2 1/4 cups of milk the smaller recipe called for. I also sauteed minced fresh onion in the butter to soften it before I added the flour. I simmered the thickened broth for just a few minutes and then added the lobster meat, shut off the heat and just let it sit to blend the flavors. Too much simmering will overcook the lobster meat. I didn't use a whole tablespoon of paprika, either, and omitted the tsp of salt, but that is a matter of taste. Read More

Most helpful critical review

We did not enjoy this recipe. The broth simply tasted like milk. It left a lot to be desired. Read More

210 Ratings

5 star values: 148
4 star values: 44
3 star values: 8
2 star values: 6
1 star values: 4

This recipe earned its "5" hands down. I made it exactly as is and it was spectacular. The mild heat of the paprika gently offset the sweet of the lobster. The very subtle taste of onion supported it all. None of these flavors covered the lobster. The fact that this recipe is so easy makes it even better! This recipe will be in our family for a long, long time. Read More

This is super quick and easy and must add rewarding at the end! 2+1/2 hour lobster bisque just doesn't fit in my schedule. This soup should sit for an hour or two before served, it was even better than,it has a stronger lobster flavor rather when it is first finished. Read More

It was delicious!! I did add a can of tomato paste and a little bit of white wine:) I also substituted snow crab for the lobster. I've made it twice now and it's always a favorite:) Read More

This was wonderful though I made some substitutions to my version. I omitted the celery salt and used a bit of thyme and sage. I added some wine at the same time as the stock (I used lobster stock but I'm sure it would be good with other stock as well) and let that cook off before continuing. Then I used half and half rather than light cream (only because I had it on hand) and it came out wonderful! Thank you for a great recipe! Read More

Needed a quick and easy dinner and this one fit the bill. We ended up using frozen langostino tail meat which I used in place of the lobster. Also I had no celery salt and no cream. I just used 5 cups of whole milk. The bisque was so creamy and flavorful with all the butter and whole milk I didn't miss the cream anyways. And as I do with all of my cream based soups I added about 2 teaspoons of red wine vinegar when I took the soup off the heat. I'm not sure what it does exactly but it gives all cream based soups extra depth. Soooo good! It hit the spot on this cold day! Read More

Truely one of the best Lobster Bisgue's I have tried.It was a hit with everyone. Read More

I really enjoy this recipe. it was very easy to make. I added a dash of cayenne pepper to give it a bit of a kick to it. And i left out the light cream which tasted perfectly fine without. Read More

This lobster bisque was awesome! I made if for my girlfriends and they loved it! They all asked for the recipe. I followed the directions to the tee. I will definitely be making this again. Read More

We did not enjoy this recipe. The broth simply tasted like milk. It left a lot to be desired. Read More