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Lobster Bisque with Creamy Sherry Recipe

Lobster Bisque is a luxurious and velvety soup, brimming with the rich, delicate flavors of lobster and finished with a touch of creamy sherry. This decadent dish is perfect for special occasions or when you want to indulge in a restaurant-quality meal at home.

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Fine mesh strainer
  • Ladle
  • Cutting board and knife

Ingredients

  • For the Lobster Stock:
  • 2 lobster tails about 1 lb, shells removed and reserved
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 4 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • For the Bisque:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup sherry
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Prepare the Lobster Stock
  • Heat olive oil in a large pot over medium heat. Add the lobster shells, onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
  • Stir in the garlic and tomato paste, cooking for another minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
  • Add water, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  • Strain the stock through a fine mesh strainer, pressing on the solids to extract all the liquid. Set aside.
  • Cook the Lobster Meat
  • Chop the lobster meat into bite-sized pieces and set aside for later.
  • Make the Bisque Base
  • In the same pot, melt butter over medium heat. Stir in the flour to create a roux, cooking for 2 minutes.
  • Gradually whisk in the lobster stock, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes.
  • Blend the Bisque
  • Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender and return it to the pot.
  • Finish the Bisque
  • Stir in the heavy cream and sherry. Add the chopped lobster meat and season with salt and pepper. Simmer gently for 5 minutes to heat through.
  • Serve
  • Ladle the bisque into bowls and garnish with fresh parsley. Serve hot with crusty bread or oyster crackers on the side.