Best Lobster Bisque Recipe
This is another lobster bisque recipe that follows more of the classical bisque recipe. Where you extract the
flavors of your ingredients, instead of adding them into the bisque.
You will need to boil your lobster tails first, let them cool and then cut into small chunks.
- 4 lobster tails (8 to 10 oz each)
- 2 quarts milk
- 1 small onion, diced
- 2 stalks celery, diced
- 2 bay leaves
- 1/4 teaspoon ground dill seed
- 1/2 cup butter
- 1/2 cup + 1 tablespoon all-purpose flour
- 2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup reserved Lobster cooking water
- Paprika and parsley for garnish
- Boil Lobster tails
- Reserve 3/4 cup cooking water
- Remove meat from shells and cut into small chunks.
- In large saucepan over medium heat, add milk, onions, celery, parsley, bay leaves, and dill.
- Stir this occasionally until the milk is hot and steaming with small bubbles appearing around the edges of the pan.
- You do not want to bring this to a boil
- While the milk mixture is cooking
- In your Dutch oven over low heat, melt butter and stir in flour, salt and pepper until smooth.
- Add reserved lobster water.
- Next you want to add the milk mixture
- Place a strainer over the Dutch oven and slowly add the milk
- Cook bisque while stirring constantly until thickened
- Do not let this come to a boil
- Add your Lobster meat and heat about 5 minutes
- Pour into serving bowls and garnish with paprika and parsley
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