Mock Lobster Bisque

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"I call this "Mock" Lobster Bisque because the creaminess of this soup comes from the potatoes not the cream that bisques usually call for. this recipe is best with seafood stock but if you do not have any you can use a mixture of 2 cups vegetable broth and 2 cups clam juice."

Original is 5 servings


  • Serving Size: 1 (582.8 g)
  • Calories 470.1
  • Total Fat - 20.4 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 150.2 mg
  • Sodium - 1463.4 mg
  • Total Carbohydrate - 42.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.8 g
  • Protein - 26.7 g
  • Calcium - 142 mg
  • Iron - 3.4 mg
  • Vitamin C - 40 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Melt the butter over medium-high heat in a Dutch oven or a heavy bottomed pot; add the onion and garlic and cook until the onions start to brown.

Step 2

Pour in the wine and reduce to half.

Step 3

Add the remaining ingredients, bring to a boil and reduce heat; simmer until potatoes are cooked through.

Step 4

Remove the bay leaf and puree with an immersion blender until smooth and creamy. (If you do not have an immersion blender, puree in batches in a blender, removing the center disk on the cover and cover with a towel to avoid spaltering.

Step 5

Return to pot and keep warm until ready to eat.)

Step 6

Taste and adjust seasoning.

Step 7

Ladle into bowls garnish with dried parsley and serve.


No special items needed.

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