Description
This creamy lobster bisque is a rich and luxurious soup made with fresh lobster, aromatic vegetables, and a smooth blend of cream and sherry. Perfect as an elegant starter or a comforting main dish, the bisque combines the sweetness of lobster meat with the depth of a classic French-style seafood broth, finished with a velvety texture that delights the palate.
Ingredients
Seafood
- 2 whole live lobsters (about 1.5 pounds each)
- 8 ounces cooked lobster meat, chopped
- 1 cup dry sherry or white wine
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon tomato paste
Liquids and Dairy
- 4 cups seafood stock or fish stock
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon paprika (optional)
- Chopped fresh chives or parsley for garnish
Instructions
- Prepare the Lobster: Start by boiling water in a large pot and cook the live lobsters for about 8-10 minutes until bright red. Remove lobsters and allow to cool. Reserve the shells for stock. Remove the meat from claws and tails, chop finely, and set aside.
- Make the Lobster Stock: In a large pot, melt the butter over medium heat. Add the lobster shells along with chopped onion, celery, carrot, garlic, bay leaf, and tomato paste. Cook, stirring occasionally, for about 10 minutes to release flavors.
- Add Liquids and Simmer: Pour in the seafood stock and sherry, bring to a boil then reduce heat and simmer for 30-40 minutes, allowing the broth to reduce and develop a deep flavor.
- Strain the Stock: Strain the broth through a fine mesh sieve, pressing on the solids to extract maximum flavor. Discard the solids and return the clear broth to the pot.
- Make the Roux and Thicken: In a separate small pan, melt 2 tablespoons of butter and whisk in flour to create a roux. Cook for 2-3 minutes until golden. Gradually whisk the roux into the strained broth, stirring constantly to avoid lumps. Simmer until the soup thickens slightly.
- Add Cream and Season: Stir in the heavy cream, chopped lobster meat, salt, pepper, and paprika if using. Heat gently until warm but not boiling to preserve the cream’s texture.
- Serve: Ladle the bisque into bowls and garnish with chopped chives or parsley. Serve hot with crusty bread or a light salad.
Notes
- Use fresh live lobster for the richest flavor; if unavailable, high-quality frozen lobster can be substituted.
- The lobster shells are essential for making a flavorful stock; don’t discard them.
- Adjust the thickness of the bisque by controlling the amount of roux added and simmering time.
- For a smoother bisque, blend the broth before adding the cream and lobster meat.
- Leftover lobster bisque can be refrigerated for up to 2 days or frozen for up to 1 month.
