To make a lobster bisque recipe from Emeril Lagasse, make a roux base and add corn, shallots, celery and spices, and cook the mixture in fish stock. Add milk, cream, crab boil spices, lobster meat and green onions to complete the bisque.
Make a roux base for Emeril Lagasse's lobster bisque by heating 3 tablespoons of vegetable oil in a heavy pot or Dutch oven and adding 3 tablespoons of bleached all-purpose flour, 1 tablespoon at a time. Stir the mixture constantly for about 10 minutes, or until it is blended and turns light brown. Add 1/2 cup minced onion, 1 cup of corn kernels, 2 tablespoons of minced shallots and 2 tablespoons of minced celery to the roux. Stir in 1 tablespoon of minced garlic, 1 teaspoon of salt and 1/2 teaspoon of cayenne pepper, and cook until the onions soften.
Slowly stir in 1 cup of fish stock or water, add 2 bay leaves, and bring the soup to a boil. Add 2 cups of milk, 2 cups of heavy cream and, if desired, 1 teaspoon of crab boil seasoning. Reduce the heat, and simmer the soup for about 30 minutes. Stir in 1/2 pound of diced, cooked lobster meat and 1/4 cup of minced green onions, and simmer the soup for an additional five minutes. Remove the bay leaves before serving the bisque.