Creamy Lobster Bisque Sherry (Print View)
Velvety lobster soup with cream and a crisp, tangy vinegar twist for rich, deep seafood flavors.
# Ingredient List:
→ Seafood Base
01 - 2 live lobsters (about 1½ lbs each) or 14 oz cooked lobster meat with shells reserved
→ Vegetables & Aromatics
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 1 celery stalk, diced
07 - 2 garlic cloves, minced
08 - 2 tbsp tomato paste
→ Liquids & Seasonings
09 - ¼ cup dry white wine
10 - 4 cups seafood or fish stock
11 - 1 bay leaf
12 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
13 - 2 tbsp apple cider vinegar
14 - 1 cup heavy cream
15 - ¼ tsp cayenne pepper
16 - Salt and freshly ground black pepper to taste
→ Garnish
17 - 2 tbsp fresh chives or parsley, finely chopped
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add live lobsters and cook for 7–8 minutes until shells turn bright red. Immediately transfer lobsters to ice water to halt cooking. Remove meat from claws, tails, and knuckles; reserve all shells. Dice lobster meat into bite-sized pieces and refrigerate until needed.
02 - In a large pot over medium heat, melt butter with olive oil. Add onion, carrot, celery, and garlic. Sauté for 6–8 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir tomato paste into the vegetable mixture and cook for 2 minutes to develop depth. Add reserved lobster shells and cook for an additional 2 minutes, stirring constantly to coat shells and release oils.
04 - Pour white wine into the pot, scraping the bottom with a wooden spoon to release any browned bits. Allow wine to simmer and reduce for 2 minutes.
05 - Add seafood stock, bay leaf, thyme, and cayenne pepper. Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to meld and base to thicken slightly.
06 - Remove and discard lobster shells and bay leaf. Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer to a countertop blender in batches, being cautious with hot liquid.
07 - Return puréed bisque to the pot. Stir in apple cider vinegar, heavy cream, and refrigerated lobster meat. Simmer gently over low heat for 5 minutes to warm through the lobster. Season generously with salt and pepper.
08 - Ladle hot bisque into warmed bowls. Garnish with finely chopped fresh chives or parsley. Serve immediately with crusty bread.
# Expert Advice:
01 -
- The depth of flavor from making your own stock puts restaurant versions to shame
- This soup freezes beautifully, so you can impress guests on short notice
- The apple cider vinegar trick adds brightness without needing specialty ingredients
02 -
- Roasting the shells beforehand at 200°C for 10 minutes transforms this from good to extraordinary
- Hot soup puréed in a blender can explode, so either use an immersion blender or let it cool slightly first
03 -
- Taste and adjust the acid before adding cream, as dairy mutes vinegar flavors
- If the bisque is too thick, add more stock a splash at a time until perfect