Creamy Lobster Bisque Sherry

The first time I attempted lobster bisque, I accidentally splattered hot broth all over my new white apron while trying to purée it too enthusiastically. My kitchen smelled like a seaside restaurant for days afterward, which honestly wasnt the worst problem to have.

I made this for a dinner party last winter during a snowstorm, and my friend Sarah actually closed her eyes after the first spoonful. She said it reminded her of a tiny bistro in Paris she visited years ago, which I took as the highest compliment.

Ingredients

• Live lobsters: Fresh lobsters give the deepest flavor, but cooked meat works if you save those precious shells for the stock base
• Butter and olive oil: This combination prevents the butter from burning while still adding that luxurious richness
• Onion, carrot, celery: The classic mirepoix foundation creates a subtle sweet backbone for the seafood
• Tomato paste: Concentrated tomato adds both color and depth without making it taste like tomato soup
• Apple cider vinegar: My go to sherry vinegar substitute, it cuts through the cream beautifully
• Heavy cream: Dont skimp here, one full cup transforms this from a soup into something velvety and indulgent
• Fresh herbs: Thyme and chives add pops of freshness that brighten each bowl

Instructions

Prepare the lobster:

Drop live lobsters into boiling salted water for 7 to 8 minutes until those shells turn a vibrant red, then plunge into ice water to stop the cooking

Extract the meat:

Pull all the sweet meat from claws, tails and knuckles, then chop it into bite sized pieces and tuck it in the fridge

Build the base:

Melt butter with olive oil in your large pot, then sauté the diced vegetables until theyre soft and fragrant, about 6 to 8 minutes

Add depth:

Stir in the tomato paste and let it caramelize for 2 minutes, then toss in those reserved lobster shells for another 2 minutes of toasty flavor

Deglaze the pot:

Pour in the white wine and scrape up all those gorgeous browned bits from the bottom, letting it bubble for 2 minutes

Simmer the base:

Add stock, bay leaf, thyme and cayenne, then let it simmer uncovered for 30 minutes to develop flavor

Purée until smooth:

Fish out the shells and bay leaf, then blend with an immersion blender until completely silky

Finish with cream:

Stir in the vinegar, cream and reserved lobster meat, letting it warm through for 5 minutes before seasoning

Pin It

This bisque has become my go to for special occasions, something about serving it in small bowls with crusty bread makes people feel taken care of.

Making It Ahead

The base can be made a day in advance and stored in the refrigerator. Just wait to add the cream and lobster meat until youre ready to serve, reheating gently.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness perfectly. I also love serving it with a warm baguette for dipping into every last drop.

Texture Tips

If you want an even silkier finish, press the puréed soup through a fine mesh sieve before adding the cream. This extra step removes any remaining bits for a completely smooth texture.

• Blend in small batches if using a countertop blender to avoid hot soup explosions
• Taste and adjust the vinegar after the cream is added, as it mellows the acidity
• Keep the bisque warm but not hot, as extreme heat can cause the cream to separate

Pin It

There is something deeply satisfying about ladling this ruby red soup into bowls, knowing each spoonful holds hours of flavor.

Recipe FAQs

→ Can I use cooked lobster meat instead of live lobsters?

Yes, cooked lobster meat can be used. Reserve the shells to simmer for extra seafood flavor in the broth.

→ What is a good substitute for sherry vinegar in this dish?

Apple cider vinegar serves as a bright, tangy alternative that complements the creamy bisque without overpowering.

→ How do I enhance the bisque's flavor when using lobster shells?

Roasting the lobster shells at 200°C (400°F) for 10 minutes before simmering intensifies the broth's richness.

→ Can I prepare this using a blender other than an immersion blender?

Yes, transferring in batches to a countertop blender works well to achieve a smooth, velvety texture.

→ What garnishes best complement this bisque?

Freshly chopped chives or parsley add a fresh herbal note and vibrant color to the finished dish.

→ Is this bisque suitable for a pescatarian diet?

Yes, it contains seafood and dairy but excludes meat, fitting well within pescatarian guidelines.