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.
The key to a standout Lobster Bisque lies in extracting every ounce of flavor from the lobster shells to create a deeply savory stock. Combined with aromatic vegetables, heavy cream, and a splash of sherry, this soup offers a harmonious balance of flavors that’s both comforting and elegant.
A rich and creamy soup infused with the unmistakable sweetness of lobster, enhanced by the nutty undertones of sherry. It’s the ultimate comfort dish, ideal for impressing guests or enjoying a quiet night in.
Tools to Use
- 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.
Latest Recipes
- Baked Taco Dip Recipe
- Strawberry Cheese Danish Recipe
- Lemon Coconut Bread Pudding Recipe
- Garlic Bread Philly Sliders Recipe
- Garlic Bread Cheeseburger Recipe
Lobster Bisque with Creamy Sherry Recipe
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.
Tips for Cooking
- Use fresh lobster for the best flavor, but frozen lobster tails can work in a pinch.
- Be careful not to overcook the lobster meat; it should be tender, not rubbery.
- For a smoother texture, strain the bisque after blending.
- Adjust the amount of sherry to suit your taste; start with less and add more as needed.
Why You Should Try This Recipe
Lobster Bisque with Creamy Sherry is the epitome of indulgence. The combination of sweet lobster, velvety cream, and aromatic sherry creates a dish that’s elegant and comforting. Whether served as a starter or the main event, this recipe is a guaranteed showstopper that’s surprisingly easy to make at home.
Lobster Bisque with Creamy Sherry brings the elegance of fine dining to your kitchen. With its rich flavors and luxurious texture, it’s a dish that turns any meal into a special occasion. Try this recipe for your next celebration or cozy dinner night, and savor the magic of homemade lobster bisque!
