Romantic Lobster Bisque with Sherry (Print View)
Creamy lobster bisque infused with sherry vinegar, aromatic vegetables, and delicate seafood flavors for an elegant dining experience.
# Ingredient List:
→ Lobster
01 - 2 live lobsters (1.5 lb each) or 1.5 lb cooked lobster meat
→ Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 1 medium carrot, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 garlic cloves, minced
→ Broth & Flavor
07 - 2 tablespoons tomato paste
08 - 0.5 cup dry white wine
09 - 4 cups seafood or fish stock
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
→ Creamy Base
12 - 1 cup heavy cream
13 - 2 tablespoons unsalted butter
→ Finishing Touch
14 - 2 tablespoons sherry vinegar, plus extra for serving
15 - Salt and freshly ground black pepper to taste
→ Garnish
16 - Chopped chives or tarragon, optional
17 - Crème fraîche or cream swirl, optional
# How to Make:
01 - If using live lobsters, bring a large pot of salted water to a boil. Add lobsters and cook for 7 to 8 minutes until bright red. Remove and allow to cool. Extract meat from tails and claws; reserve shells for broth. Chop meat into bite-sized pieces and refrigerate.
02 - In a large saucepan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic; sauté for 5 to 6 minutes until softened and fragrant.
03 - Stir in lobster shells if using and tomato paste; cook for 2 minutes until aromatic and deepened in color.
04 - Deglaze the pan with dry white wine, scraping any browned bits from the bottom. Add seafood stock, bay leaf, and thyme. Simmer gently for 30 minutes, skimming any foam that rises to the surface.
05 - Remove and discard lobster shells and bay leaf. Blend soup base with an immersion blender until smooth, or transfer in batches to a regular blender for a refined consistency.
06 - Return soup to the pot. Stir in heavy cream and butter; simmer gently for 5 minutes without allowing it to boil.
07 - Add sherry vinegar and season to taste with salt and freshly ground black pepper, adjusting acidity and seasoning to preference.
08 - Add reserved lobster meat and warm through for 2 minutes, being careful not to boil the delicate shellfish.
09 - Ladle into warm bowls. Drizzle with additional sherry vinegar and garnish with chives, tarragon, or crème fraîche if desired.
# Expert Advice:
01 -
- The sherry vinegar adds this unexpected brightness that cuts through the richness - something I discovered accidentally when I ran out of sherry wine once and had to improvise.
- Its deceptively straightforward to make yet delivers restaurant-quality results that will have your guests convinced youve been secretly training at Le Cordon Bleu.
02 -
- Never let the bisque boil after adding the cream or it will break and give you a grainy texture instead of that perfect silkiness.
- Straining the soup before adding cream makes the difference between an elegant bisque and something that feels rustic and homely - I learned this after serving a grainy version to my food-critic friend.
03 -
- Save prawn shells in the freezer until you have enough to make your own seafood stock - it elevates this bisque to an entirely different level than using store-bought.
- A splash of cognac added right before serving creates an aromatic dimension that makes guests pause with their spoons mid-air, trying to identify that mysterious note of brilliance.