Creamy Lobster Bisque Sherry (Printable Version)
Velvety lobster soup with cream and a tangy apple cider vinegar alternative for a rich, balanced flavor.
# What You'll Need:
→ Seafood Base
01 - 2 live lobsters (about 1 1/2 lbs each) or 14 oz cooked lobster meat with shells reserved
→ 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
→ Liquids & Seasonings
09 - 1/4 cup dry white wine
10 - 4 cups seafood or fish stock
11 - 1 bay leaf
12 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
13 - 2 tbsp apple cider vinegar (sherry vinegar substitute)
14 - 1 cup heavy cream
15 - 1/4 tsp cayenne pepper
16 - Salt and freshly ground black pepper to taste
→ Garnish
17 - 2 tbsp fresh chives or parsley, finely chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 7-8 minutes until shells turn bright red. Transfer to ice water to cool. Remove meat from claws, tails, and knuckles; reserve shells. Chop meat into bite-sized pieces and refrigerate.
02 - Heat butter and olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 6-8 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste and cook for 2 minutes to caramelize. Add reserved lobster shells and continue stirring for another 2 minutes to extract flavors.
04 - Pour in white wine, scraping browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly and concentrate flavors.
05 - Add seafood stock, bay leaf, thyme, and cayenne pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to develop depth.
06 - Remove and discard lobster shells and bay leaf. Use an immersion blender to purée until completely smooth, or transfer to a countertop blender in batches.
07 - Return bisque to the pot. Stir in apple cider vinegar, heavy cream, and reserved lobster meat. Simmer gently for 5 minutes. Season with salt and pepper to taste.
08 - Ladle hot bisque into bowls. Garnish with finely chopped fresh chives or parsley. Serve immediately.
# Expert Hints:
01 -
- The apple cider vinegar creates this incredible bright finish that makes people ask whats your secret
- Despite looking fancy, it comes together in just over an hour
- Leftovers taste even better the next day, if you somehow manage to have any
02 -
- Roasting the shells first at 400°F for 10 minutes will give you an even deeper flavor
- Hot blended soup can explode from a blender, so either use an immersion blender or vent carefully
03 -
- Always warm your cream slightly before adding it to prevent curdling
- Taste before adding salt, the seafood stock might already be quite seasoned