Romantic Lobster Bisque Sherry (Printable Version)
Velvety soup featuring tender lobster, aromatic vegetables, cream, and delicate sherry vinegar accents.
# What You Need:
→ Lobster
01 - 2 live lobsters (about 1 to 1¼ lbs each)
→ Vegetables
02 - 1 medium onion, chopped
03 - 1 small leek, white part only, chopped
04 - 1 carrot, peeled and chopped
05 - 1 celery stalk, chopped
06 - 2 cloves garlic, minced
→ Aromatics & Seasonings
07 - 2 tbsp tomato paste
08 - 1 bay leaf
09 - 3 sprigs fresh thyme
10 - 6 black peppercorns
11 - 1 tsp paprika
→ Liquids
12 - ¼ cup brandy or cognac
13 - ½ cup dry white wine
14 - 4 cups fish stock (or lobster stock, if available)
15 - 1 cup heavy cream
16 - 1 tbsp sherry vinegar
→ Fats
17 - 3 tbsp unsalted butter
18 - 2 tbsp olive oil
→ Garnish
19 - 2 tbsp fresh chives, finely chopped
20 - Lobster claw or tail meat (reserved from above)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the lobsters and cook for 5–6 minutes until bright red. Remove and transfer to an ice bath. Once cool, extract all meat from tails, claws, and knuckles; chop and reserve. Crush the shells for stock.
02 - In a large pot, heat olive oil and 2 tablespoons of butter over medium heat. Add onion, leek, carrot, celery, and garlic. Sauté 6–8 minutes until softened.
03 - Add the lobster shells to the pot. Sauté 5 minutes, stirring often, to develop flavor.
04 - Stir in tomato paste, bay leaf, thyme, peppercorns, and paprika. Cook for 1 minute.
05 - Pour in brandy; carefully ignite with a long match to flambé. Once flame subsides, add white wine. Simmer 3 minutes.
06 - Add fish stock. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
07 - Strain the mixture through a fine sieve, pressing to extract all liquid. Discard solids. Return bisque base to the pot.
08 - Stir in heavy cream and reserved lobster meat (save some for garnish). Simmer gently for 5 minutes.
09 - Remove from heat. Stir in remaining 1 tablespoon butter and sherry vinegar. Season to taste with salt and white pepper.
10 - Ladle bisque into warm bowls. Top with reserved lobster meat and chives.
# Helpful Tips:
01 -
- The sherry vinegar at the end cuts through all that rich cream like a bright little secret weapon
- People think you spent hours when really the active time is shockingly manageable
02 -
- White pepper instead of black keeps the bisque visually pristine while still delivering that gentle heat
- Overcooking the lobster meat will make it tough—treat it like the precious ingredient it is
03 -
- Don't rush the vegetable sauté step—patiently cooking down the aromatics is what makes restaurant bisque taste so developed
- If the flambé step makes you nervous, skip it but reduce the brandy for an extra minute to cook off the alcohol