Venus De Milo Lobster Bisque

Ready in 1 hour
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Venus De Milo Lobster Bisque"

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If you have had lobster bisque before and have tried to duplicate it, here is my favorite. Wonderful texture and taste


Ingredients

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2 lb live lobster cull
1/4 lb butter
3/4 cup all-purpose flour
1/4 cup onions; chopped
3/4 cup tomato puree
1 tbsp lemon juice
2 cubes chicken bouillon
8 peppercorns
3 ribs celery
1 tsp salt
1 tbsp granulated sugar
1 tsp white pepper
1 tsp Lea & Perrins
1 tbsp A1 Steak Sauce
1 pint light cream

Original recipe makes 8

Servings  

Preparation

1 In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil.

2 Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes.

3 Remove the lobster from the stock and place it on the side to cool.

4 While the lobster is cooling continue to boil the stock so that it may reduce.

5 When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use.

6 Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half.

7 In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute.

8 Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.

9 Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning.

10 Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

Credits

Added on Award Medal
Calories Per Serving: 422 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We were really looking forward to this today, however we were disappointed with the soup itself, it didn't have a seafood taste to it, it was more like a tomato soup wih chunks of lobster. Next time I'll use fish stock.
Crettenberger 2 years ago
[I posted this recipe.]
smokeater3 6 years ago
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