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Florida Department of Agriculture and Consumer Services
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407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Lobster Bisque

(Photo Below)
Seafood-4251
Ingredients
1 1/2 pounds cooked spiny lobster meat
2 tablespoons olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
1 tomato, finely chopped
6 cloves garlic, chopped
2 tablespoons fresh tarragon leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1 bay leaf
8 black peppercorns
1/2 cup brandy
1/2 cup dry sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons water
  salt and pepper to taste

Preparation
Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stock pot, sauté the vegetables, garlic, herbs, and peppercorns in oil over medium high heat until soft. Add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.

Yield
6 servings

Nutritional Value Per Serving
Calories 345, Calories From Fat 125, Total Fat 14g, Saturated Fat 6g, Trans Fatty Acid 0.22, Cholesterol 111mg, Total Carbohydrate 14g, Protein 26g, Omega 3 Fatty Acid 0.58g

Look for "Fresh from Florida" ingredients at your grocery store.

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