Creamy Lobster Bisque Sherry (Printable Version)
Luxurious soup of lobster, fragrant vegetables, and subtle acidity from apple cider vinegar as sherry alternative.
# What You'll Need:
→ Seafood
01 - 2 live lobsters (1.25 lb each) or 14 oz cooked lobster meat
→ 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
09 - 1 bay leaf
10 - 1 tsp fresh thyme leaves
11 - 1 tsp sweet paprika
→ Liquids
12 - 0.5 cup dry white wine
13 - 1 tbsp apple cider vinegar
14 - 3 cups seafood stock or fish stock
15 - 1 cup heavy cream
16 - 1 cup whole milk
→ Seasonings
17 - Salt and freshly ground black pepper to taste
18 - Pinch of cayenne pepper
→ Garnish
19 - 2 tbsp chopped fresh chives or parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 8–10 minutes until bright red. Remove and let cool. Extract meat from tails, claws, and knuckles. Reserve shells. Chop meat into bite-sized pieces; set aside.
02 - In a large pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened but not browned.
03 - Stir in garlic and tomato paste; cook for 1 minute. Add reserved lobster shells, bay leaf, thyme, and paprika. Cook for 2–3 minutes, stirring frequently.
04 - Pour in white wine and apple cider vinegar. Simmer for 2 minutes, scraping up any browned bits from the bottom.
05 - Add seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes to extract maximum flavor from shells.
06 - Remove and discard lobster shells and bay leaf. Using an immersion blender, purée the soup base until very smooth. Alternatively, blend carefully in batches using a countertop blender.
07 - Stir in heavy cream and milk. Add chopped lobster meat, reserving a few pieces for garnish if desired. Simmer gently for 5 minutes. Season with salt, pepper, and cayenne to taste.
08 - Ladle bisque into warm bowls. Garnish with reserved lobster pieces and chopped chives or parsley.
# Expert Hints:
01 -
- The apple cider vinegar trick creates that signature tang without needing specialty sherry vinegar
- Restaurant quality results feel achievable for a home cook
02 -
- Roasting the shells at 200°C for 15 minutes before adding them creates a much deeper, more complex flavor
- Never let the bisque boil after adding the dairy or it might separate and ruin that silky texture
03 -
- If blending in a regular blender, work in small batches and leave the vent open to avoid hot soup explosions
- Red wine vinegar can substitute for apple cider vinegar in a pinch, though the flavor profile shifts slightly