Top Rated Lobster Bisque Recipes

Lobster Bisque
I love, love, love lobster. Simply steamed and served with butter, or lightly dressed with mayo and loaded into a toasted hot dog bun that can barely contain it — as long as lobster is on the menu, I'm a happy camper. For this recipe, I turned to the master, Thomas Keller, for inspiration — adapting recipes for creamy lobster broth and butter-poached lobster that are featured in his exquisite French Laundry Cookbook. The result is a rich, incredibly decadent treat, with a flavor to match the amount of work that goes into making it. I recommend serving it in a little cup or bowl as a starter to an elegant meal. Click here for more lobster recipes.
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Bob's Lobster Bisque
Attempted by many, perfected by one, Texas-based Bob’s Steak & Chop House Executive Chef Sean Merchant has mastered the art of a true lobster bisque. This steakhouse classic has graced the menu since Bob’s first opened its doors in 1993. Stewed for three hours with a little T.L.C., heavy cream, sherry, brandy, nutmeg and lobster – the delectable delight pairs perfectly with a buttery Chardonnay or an earthy Cabernet Sauvignon and can be devoured year-round by way of spoon or a classic, hot piece of sourdough bread.
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If you have enough time on your hands for this labor of love, it's well worth it. There's no denying that this is quite an intricate process but it's a very engaging dish to cook and extremely satisfactory when it all comes together in the end. Especially if you have a lovely glass of white wine to enjoy it with!
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Maine Lobster Bisque with Toasted Pumpkin Seeds
This delicious Maine Lobster Bisque will tide guests over until the big holiday feast. Garnish with toasted pumpkin seeds and serve as appetizer shooters or in small bowls. Blanc de Blancs Champagne or sparkling wine pairs well to cut through the dish’s richness and adds a celebratory kick-off  to the holiday celebration. Recipe courtesy of Julienne Guyette-Bailey. Click Here to See More Lobster Recipes
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