Lobster soup

JanaBy Jana    

March 30, 2015

Lobster soup 0 5 0
  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr

  • Yields: 6 Bowls


1Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes.

2Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half.

3Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk.

4Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.

5Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes.

6Stir in the lobster meat, and reheat before serving. Serve with fried cubed bread.


olive oil

1 onion, chopped

1/2 cup dry white wine

1/2 cup cooking sherry

5 tbsp all-purpose flour

1/2 can tomato paste

500ml chicken broth

400ml milk

cayenne pepper, to taste

ground black pepper, to taste

1/2 tsp seafood seasoning

2 tbsp worcestershire sauce

1 green onion, finely chopped

400g cooked lobster claw, cut into bite-sized pieces


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