Creamy Lobster Bisque Sherry (Printable Version)
Velvety bisque featuring lobster, cream, and a tangy sherry vinegar substitute for depth and balance.
# What You Need:
→ Seafood Base
01 - 2 live lobsters (about 1 1/2 lbs each) or 14 oz cooked lobster meat, 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 - 1/4 cup dry white wine
10 - 4 cups seafood or fish stock
11 - 1 bay leaf
12 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
13 - 2 tbsp apple cider vinegar (sherry vinegar substitute)
14 - 1 cup heavy cream
15 - 1/4 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 It:
01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 7–8 minutes until shells turn bright red. Transfer to ice water to cool. Remove meat from claws, tails, and knuckles; reserve shells. Chop meat into bite-sized pieces and refrigerate.
02 - In a large pot, heat butter and olive oil over medium heat. Add onion, carrot, celery, and garlic; sauté for 6–8 minutes until softened.
03 - Stir in tomato paste and cook for 2 minutes. Add reserved lobster shells and stir for another 2 minutes to develop flavor.
04 - Pour in white wine, scraping any browned bits from the bottom. Simmer for 2 minutes to reduce alcohol.
05 - Add seafood stock, bay leaf, thyme, and cayenne. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
06 - Remove and discard lobster shells and bay leaf. Use an immersion blender to purée until smooth, or transfer to a countertop blender in batches.
07 - Return bisque to the pot. Stir in apple cider vinegar, heavy cream, and reserved lobster meat. Simmer gently for 5 minutes. Season with salt and pepper. Ladle into bowls, garnish with chives or parsley, and serve hot.
# Expert Tips:
01 -
- The apple cider vinegar creates the perfect bright counterpoint to all that rich cream
- This restaurant quality soup comes together in just over an hour without any fancy techniques
02 -
- Roasting the shells at 200°C for 10 minutes before adding them creates an incredibly deep, complex flavor
- Never let the bisque boil after adding the cream or it might separate and ruin that silky texture
03 -
- Save any coral from the lobster and blend it in for a gorgeous orange red color
- Add a splash of brandy with the wine for an extra layer of sophistication