Maritime
Lobster Bisque
For special occasions on the Northumberland shore
IODE Fort Monckton Cook Book, Moncton NB, 1941Lobster was not always expensive in New Brunswick — when the boats came in, it was the working man's meal. This bisque from the 1941 IODE cookbook turns fresh lobster into something celebratory without fuss.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½ cups cooked lobster meat, diced
- 3 tbsp butter
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 3 tbsp flour
- 3 cups milk
- 1 cup light cream
- Salt, white pepper, and paprika to taste
- 2 tbsp dry sherry (optional)
- Parsley for garnish
Instructions
- Melt butter in a heavy saucepan over medium heat. Cook onion and celery until very soft, about 8 minutes.
- Stir in flour and cook 2 minutes, stirring constantly.
- Gradually whisk in milk, then cream. Cook over medium heat, stirring, until the mixture thickens.
- Add lobster and heat through gently — about 5 minutes.
- Season with salt, white pepper, and paprika. Add sherry if using.
- Serve in warm bowls garnished with a dusting of paprika and parsley.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Lobster was more affordable in wartime NB than it is today — this was a proud everyday recipe, not just for company.