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Lobster Bisque with Sherry Cream

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Soups
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Lobster Bisque:
  • 2 live lobsters (1–1.5 lbs each) or 2 lbs cooked lobster meat, shells reserved
  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (optional)
  • 4 cups lobster or seafood stock (made from shells or store-bought)
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 2–3 tablespoons dry sherry
  • Salt and black pepper, to taste
  • 2 tablespoons fresh chives or parsley, chopped (for garnish)

Instructions
 

  • Prepare Lobster and Stock: If using live lobsters, cook them in boiling salted water for 8–10 minutes until shells are bright red. Remove lobster meat and reserve shells. Chop meat into bite-sized pieces.
  • Make Lobster Stock: In a large pot, melt 2 tablespoons butter. Sauté lobster shells, onion, celery, carrots, and garlic for 5–7 minutes. Add tomato paste, paprika, thyme, and cayenne; cook for 2 minutes. Add wine and simmer until reduced by half. Pour in lobster or seafood stock and simmer 20 minutes. Strain stock and discard solids.
  • Prepare Bisque Base: Melt remaining butter in a clean pot. Gradually whisk in strained stock. Simmer gently for 10 minutes.
  • Add Cream and Sherry: Reduce heat to low. Stir in heavy cream and sherry. Simmer gently for 5 minutes; do not boil to avoid curdling.
  • Add Lobster Meat: Fold in chopped lobster meat. Simmer 3–5 minutes until heated through.
  • Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle bisque into bowls and garnish with fresh chives or parsley.