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Creamy Garlic Lobster Bisque
A creamy garlic lobster bisque is just the thing to keep you warm this winter. Rich and full of flavour, it is even better the day after you make it!
Course: Soup
Servings: 5 -7 cups
Author: Cristina
  • 1 medium lobster , boiled - mine was pre-cooked at the store
  • 2 1/2 cups chicken , vegetable or fish stock
  • 1 unpeeled onion , chopped
  • 8 whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1/4 cup butter
  • 1 Tbsp minced garlic
  • 1 Tbsp flour
  • 3 cups hot milk not boiling
  • 1 cup hot cream not boiling
  • salt and pepper to taste
  1. Take apart your lobster. Set aside the meat from the tails, claws and legs in a bowl. Discard the head and body if you don't like those! Place all the empty shells and bits you can't remove the meat from in a large stock pot.
Lobster Stock
  1. Add the stock, onion, peppercorn, cloves and bay leaf to the stockpot full of shells and scraps. Bring to a boil, and simmer for 40 minutes. Remove from the heat, strain, and set aside.
Lobster Bisque
  1. In another large stock pot, melt the butter.
  2. Then, add the garlic to the butter, and cook for about 2 minutes, until fragrant and slightly browning.
  3. Whisk in the flour, and continue whisking for another minute or so.
  4. Next, add the hot milk and the lobster stock. Bring to a boil, and simmer for about 5 minutes.
  5. Lastly, remove from the heat and stir in the lobster meat and cream. Add the salt and pepper to taste.
  6. Serve hot. Its even better the next day!