Romantic Lobster Bisque Sherry (Printable)
Elegant lobster bisque enriched with cream, aromatics, and sherry vinegar delivers a rich, savory flavor.
# What You Need:
→ Shellfish
01 - 2 live lobsters (about 1.5 lbs each)
→ Vegetables & Aromatics
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 medium leek, white and light green parts, sliced
05 - 1 small carrot, peeled and diced
06 - 1 small celery stalk, diced
07 - 2 shallots, thinly sliced
08 - 2 garlic cloves, minced
09 - 1 tablespoon tomato paste
→ Liquids
10 - 1/2 cup dry white wine
11 - 4 cups fish stock (or lobster stock)
12 - 1/2 cup heavy cream
13 - 2 tablespoons sherry vinegar
→ Herbs & Seasoning
14 - 1 bay leaf
15 - 2 sprigs fresh thyme
16 - Salt and white pepper, to taste
→ Garnish
17 - Fresh chives, finely chopped
18 - Crème fraîche (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Add the lobsters and cook for 6–7 minutes. Remove, cool slightly, then extract the meat from the tails and claws; set aside. Reserve shells for stock.
02 - In a large saucepan, heat butter and olive oil over medium heat. Add leek, carrot, celery, shallots, and garlic. Sauté for 5–6 minutes until softened but not browned.
03 - Add lobster shells and tomato paste. Cook, stirring, for 3 minutes to develop flavor.
04 - Pour in white wine, scraping the bottom of the pan. Let it reduce by half, about 2–3 minutes.
05 - Add fish stock, bay leaf, and thyme. Simmer uncovered for 25 minutes.
06 - Remove and discard shells, bay leaf, and thyme. Use an immersion blender (or transfer to a blender) to purée the soup base until smooth. Strain through a fine-mesh sieve for extra silkiness.
07 - Return bisque to the pot. Stir in heavy cream and simmer gently for 5 minutes. Add sherry vinegar and reserved lobster meat (chop into bite-sized pieces). Warm through for 2–3 minutes.
08 - Season with salt and white pepper to taste. Ladle into bowls. Garnish with chives and a dollop of crème fraîche if desired.
# Expert Advice:
01 -
- The sherry vinegar adds this brilliant bright note that cuts through all that creaminess
- Making your own lobster stock from the shells is what transforms this from good restaurant quality to the kind of thing people write about in their journals
02 -
- Straining the soup twice makes the difference between a good bisque and an extraordinary one
- Never let the cream come to a rolling boil or it might separate, gentle heat only
03 -
- Buy lobsters the day you plan to cook them for the sweetest meat
- Pick through the meat carefully for any shell fragments before adding it back