Lobster Bisque Recipe – Caribbean Style

Lobster Bisque Recipe - Pemos Restaurant Nevis
A Spicy and Creamy Lobster Bisque Recipe

Lobster Bisque Ingredients:

  • 1 Medium white onion diced
  • ½ Unsalted cup butter
  • ¾ Cup all-purpose flour
  • 2 Cups chicken broth (NOT the low sodium variety)
  • ¼ Teaspoon white pepper
  • 1 Scotch bonnet pepper finely minced (Habanero pepper may be substituted)
  • 1 Pound freshly grilled lobster meat
  • ¾ Cup dry sherry (NOT cooking sherry!)
  • 3 Cups half and half cream
  • 2 Tablespoons tomato paste

Lobster Bisque Cooking Method:

  1. Saute onions and minced pepper in butter until onions are translucent.
  2. Stir in flour with a whisk and whisk until smooth.
  3. Add chicken broth and white pepper; cook, stirring constantly, until thickened.
  4. Add lobster meat and cook for 10 minutes on medium-low heat.
  5. Blend in sherry, cream and tomato paste.
  6. Place in food processor and puree until desired consistency.
  7. Garnish with lobster pieces  and serve immediately

Spiny Lobster Facts

Everyone knows that spiny lobsters make a delicious dinner, but few know much about the interesting lives of these creatures. Some interesting facts about these popular invertebrates:

  • Spiny lobsters are nocturnal and emerge from their hiding spots during the night to forage on their favorite foods including crabs, clams, and other invertebrates.
  • Spiny lobsters reproduce in spring and summer. Females carry bright orange eggs on the underside of the tail.
  • Spiny lobsters have two large antennae. They are used for fighting and defense, and two smaller antennules, which are sensory organs that can detect chemicals and movement in the water.
  • To harvest a spiny lobster, it must have a carapace length of at least three inches. This indicates the lobster is about two years old and likely reached sexual maturity.

1 thought on “Lobster Bisque Recipe – Caribbean Style”

  1. This is such a treat during the holidays. Cold weather here in Canada, makes this Lobster Bisque recipe all the more welcome. This will hold us over until we arrive in Nevis in February. BTW we use lobster with claws here. ;)

    Bon appétit!


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