Tuesday, September 13, 2011

Amazing Creamy Lobster Bisque


My husband and I dined at the Embers Restaurant at the Tenaya Lodge in Yosemite the first weekend of September. We both enjoyed the most amazing Lobster Bisque. It was placed in a flat soup bowl, then encased in puff pastry and served to us with the bisque still bubbling. It was the best lobster bisque we had every tasted! It was very creamy. Most of the lobster bisques we have had in the past were no where near this creamy, but still delightful like the one served at Mr. Stox Restaurant in Anaheim.

I tried to duplicate this recipe minus the puff pastry. I believe I came very close. I found the basics from this recipe when I googled "Creamy Lobster Bisque". It was adapted from a recipe by Wilma Scott on AllRecipes.com and has been saved by over 9,750+ people!

Everyone at my luncheon loved it. I hope you do too. You will have to ignore your diet for this one!
And...it is not cheap.

Amazing Creamy Lobster Bisque for 8

4 slices of onion, chopped 4 tablespoons butter
3-4 tablespoons flour
2 cans Campbell's Chicken Stock
2 Cups Heavy Whipping Cream
1 Cup Half & Half

1 Cup Milk
1 teaspoon paprika

2 tablespoons Emeril Legasse's Creole Seasoning
1/2 teaspoon pepper
1/4 teaspoon salt

1 tablespoon garlic powder
6 small lobster tails; boiled, shelled and shredded

Saute onions in 2 tablespoons of butter. Add one of the cans of chicken stock. Puree this in a blender. Set aside. Melt the other two tablespoons of butter in a small saucepan. Add 3-4 Tablespoons flour whisking constantly.

In a large pot place, the other can of chicken stock, heavy whipping cream, half and half, and milk.

Stir in the flour/butter mixture and whisk constantly.

Add all of the other ingredients except the lobster. Let this simmer and stir occasionally. Turn off heat. Let this cool. Place in refrigerator 1 hour or overnight to allow flavors to permeate.


Just before serving, reheat, add most of the lobster meat. This way the lobster isn't too tough. I saved about six tablespoons of lobster to place on top of the soup just before serving. Listen for the wows
!

This would easily serve 12 if serving half cups full.

2 comments:

  1. We always order Lobster Bisque whenever we see it on the menu.We call it a comparison study,and when we travel we have had it at different restaurants every day. I once found a receipe that called for making the base broth from the lobster shells then strained etc..seemed way too complicated. This sounds delicous,but i fear 1/2 cup would not be enough.!Thank you for sharing.

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  2. Sue, my friend told me about that method too! Sounded odd. But perhaps it's wonderful.

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