Creamy Lobster Bisque Sherry (Print View)
Velvety bisque featuring tender lobster, aromatic veggies, and a tangy vinegar twist for elegant dining.
# Ingredient List:
→ Seafood
01 - 2 live lobsters (1¼ lb each) or 14 oz cooked lobster meat
→ 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
09 - 1 bay leaf
10 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
11 - 1 tsp sweet paprika
→ Liquids
12 - ⅓ cup dry white wine
13 - 1 tbsp apple cider vinegar
14 - 3 cups seafood stock or fish stock
15 - 1 cup heavy cream
16 - 1 cup whole milk
→ Seasonings & Garnish
17 - Salt and freshly ground black pepper to taste
18 - Pinch of cayenne pepper
19 - 2 tbsp chopped fresh chives or parsley
# How to Make:
01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 8–10 minutes until bright red. Remove and let cool. Extract meat from tails, claws, and knuckles. Reserve shells for stock. Chop meat into bite-sized pieces and set aside.
02 - Heat butter and olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened but not browned.
03 - Stir in garlic and tomato paste; cook for 1 minute. Add reserved lobster shells, bay leaf, thyme, and paprika. Cook for 2–3 minutes, stirring frequently to release flavors.
04 - Pour in white wine and apple cider vinegar. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25 minutes to extract maximum flavor from the shells.
06 - Remove and discard lobster shells and bay leaf. Using an immersion blender, purée the soup base until completely smooth. Alternatively, blend carefully in batches in a countertop blender.
07 - Stir in heavy cream and milk. Add chopped lobster meat, reserving a few pieces for garnish. Simmer gently for 5 minutes. Season with salt, pepper, and cayenne to taste.
08 - Ladle bisque into warm bowls. Garnish with reserved lobster pieces and chopped fresh chives or parsley.
# Expert Advice:
01 -
- The rich creamy base feels like something from a French bistro but comes together in just over an hour
- Apple cider vinegar creates that perfect tangy balance that makes every spoon sing
02 -
- Roasting the shells at 200°C for 15 minutes before adding them deepens the flavor tremendously
- The vinegar substitute works beautifully but red wine vinegar can step in if needed
03 -
- Strain the puréed soup through a fine mesh sieve if you want it absolutely silky smooth
- Warm your bowls in the oven before serving because bisque cools down quickly