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Oct 23, 2012 09:19 AM

How much lobster bisque. . .

to serve 12 adults as a first course? There will be appetizers served first with drinks and it's a somewhat older crowd (that don't have big appetites). I was thinking of making 2 quarts and serving it in small glass dishes along with a basket of rolls/bread. The bisque will precede a dinner of steak, tuna and 2 gratins.

Thanks for your advice!

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  1. 3 quarts. Figure 8 ounces per person for an appetizer sized porion.

    If its going to be a passed app served in shot glasses or something, your 2 quarts should make it.

    1. Also, how many ounces does your serving dish hold? If it's a deep bowl, you don't want to serve it half full. I'd bump it up to a gallon.

      4 Replies
      1. re: pinehurst

        Do you really think your older crowd will want that much heavy food? You have bisque, 2 gratins, 2 proteins AND an app, plus probably dessert. I know you didn't ask for opinions beyond bisque quantity, but maybe you should switch the bisque to a light salad of mixed baby lettuces a non-creamy vegetable puree and one of the gratins to a brightly colored vegetable. At least that way you're more likely to have your guests take a little from each offering. I'd be terribly disappointed if I made all those dishes only to have some left virtually untouched.

        1. re: pinehurst

          I'm serving it in individual small glass dishes. A gallon seems like a lot for a first course for 12.

          1. re: gourmanda

            You know your crowd and their eating preferences better than any of us, gourmanda. By all means, go with your instincts. We all picture the similar demographic in our own family, but you are the best judge of your own guests!

            1. re: gourmanda

              How much do the dishes hold? It should be easy to calculate the total needed and then round up.

          2. True....and this isn't a scientific observation but with an older crowd, who doesn't love lobster bisque? Serving size matters with the dinner courses....small servings of the steak, tuna and gratins would be appealing to the palate and to the eye.