Lobster Bisque

One of the most famous soups, this bisque is creamy and rich. The sweet taste comes from the fleshy lobster tail in which you’ll find chunks in every spoonful.


• 6 cups seafood stock 

• 1 stalk celery, finely chopped 

• 1 cup potatoes, finely chopped 

• 1/2 cup onions, finely chopped 

• 2 tablespoons garlic, crushed

• 2 bay leaves 

• 4 sprigs parsley 

• 3 strips lemon peel 

• 1 lb. lobster tail meat (raw), cut into pieces 

• ½ cup dry white wine 

• ¼ teaspoon salt 

• ¼ teaspoon black pepper dash cayenne pepper 

• 3 tablespoons butter 

• 3 tablespoons all-purpose flour 

• 1 tablespoon brandy 

• 8 oz. whipping cream


1. In VENTRAY electric grill over medium heat, combine the first 9 ingredients and bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Strain soup through a cheesecloth-lined strainer into a bowl; discard solids.

2., Melt butter in VENTRAY electric grill over medium heat. Stir in flour and cook 2 to 3 minutes or until bubbly; gradually whisk in strained stock mixture. Bring to a boil; cook for 1 minute or until thickened, stirring constantly. Stir in brandy, cream, and lobster meat; heat through (do not boil) and serve.

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