Creamy Lobster Bisque (Printable View)
Velvety lobster soup with tender seafood, creamy broth, sherry, and aromatic vegetables perfect for special occasions.
# Ingredient List:
→ Seafood
01 - 2 whole lobsters (approximately 3 pounds total) or 14 ounces cooked lobster meat
→ Vegetables & Aromatics
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 1 small carrot, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tablespoons tomato paste
→ Liquids
08 - 1/2 cup dry sherry
09 - 4 cups seafood or fish stock
10 - 1 cup heavy cream
→ Herbs & Spices
11 - 1 bay leaf
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste
→ For Serving
15 - 1 tablespoon chopped fresh chives or parsley
16 - Lemon wedges
# How to Make It:
01 - If using whole lobsters, bring a large pot of salted water to a boil. Cook lobsters for 8 to 10 minutes, then transfer to an ice bath. Remove meat from tails, claws, and knuckles; chop into bite-sized pieces. Reserve shells for stock.
02 - Melt butter in a large saucepan over medium heat. Add onion, carrot, celery, and garlic; cook until softened, about 5 minutes.
03 - Stir in tomato paste and cook for 2 minutes until slightly caramelized.
04 - Add lobster shells (if using), bay leaf, paprika, and cayenne pepper. Pour in sherry and simmer for 2 minutes, scraping up browned bits.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25 minutes to develop flavors.
06 - Remove and discard shells and bay leaf. Blend the soup base until smooth using an immersion blender or a regular blender in batches.
07 - Return soup to the pot. Stir in heavy cream, season with salt and pepper, then gently add lobster meat. Simmer for 3 to 5 minutes until heated through.
08 - Ladle bisque into bowls. Garnish with chopped chives or parsley and a squeeze of lemon.
# Expert Suggestions:
01 -
- This bisque is like a warm hug on a chilly evening, velvety and deeply satisfying.
- The secret touch of sherry and aromatic veggies turns this into a dish that feels truly special without being intimidating.
02 -
- Never rush the lobster stock simmering stage—this slow flavor-building is what sets bisque apart.
- Using an immersion blender right in the pot saves time and preserves all those rich aromas.
03 -
- For an ultra-smooth texture, strain your bisque after blending to catch any stubborn bits.
- The secret to depth is roasting the lobster shells before simmering—don’t skip this step.