Creamy Lobster Bisque Sherry (Print Version)
Silky lobster soup with aromatic vegetables and a subtle tang from a sherry vinegar substitute.
# What You’ll Need:
→ Seafood
01 - 2 live lobsters (1.25 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 0.5 tsp dried thyme
11 - 1 tsp sweet paprika
→ Liquids
12 - 0.33 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
# Steps:
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. 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.
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 flavor from shells.
06 - Remove and discard lobster shells and bay leaf. Using an immersion blender, purée the soup base until very smooth.
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.
08 - Ladle bisque into warm bowls. Garnish with reserved lobster pieces and chopped chives or parsley.
# Expert Tips:
01 -
- The apple cider vinegar creates this beautiful brightness that cuts through the rich cream, making each spoonful feel perfectly balanced
- You get restaurant luxury in about an hour, without needing any fancy techniques or equipment
02 -
- Roasting the shells at 200°C for 15 minutes before adding them creates an incredibly deep, almost smoky flavor that takes this bisque to another level
- Never let the soup boil after adding the dairy or it might separate and ruin that silky texture
03 -
- Red wine vinegar works in a pinch if you do not have apple cider vinegar, but use slightly less
- Always warm your bowls before serving, bisque loses its charm quickly once it starts cooling down