Creamy Lobster Bisque Soup (Printable Version)

A velvety soup featuring tender lobster, cream, aromatic vegetables, and subtle sherry notes.

# What You Need:

→ Seafood

01 - 2 live lobsters (3 lbs total) or 1 lb cooked lobster meat

→ Vegetables & Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 medium onion, chopped
04 - 1 celery stalk, chopped
05 - 1 medium carrot, chopped
06 - 2 garlic cloves, minced
07 - 1 bay leaf
08 - 2 sprigs fresh thyme

→ Liquids

09 - 0.25 cup dry sherry
10 - 4 cups seafood or fish stock
11 - 1 cup heavy cream

→ Seasonings

12 - 2 tablespoons tomato paste
13 - 0.25 teaspoon paprika
14 - 0.25 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 1 tablespoon fresh chives or parsley, finely chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add lobsters and cook for 6 to 8 minutes until shells turn bright red. Remove lobsters and allow to cool. Extract meat from claws, tails, and legs; keep aside. Reserve shells for stock.
02 - Melt butter in a large pot over medium heat. Add onion, celery, carrot, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in tomato paste, paprika, and cayenne pepper. Cook for 2 minutes to develop flavors.
04 - Add lobster shells (if using), bay leaf, and thyme. Pour in sherry and cook for 2 minutes to deglaze the pot.
05 - Pour in seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to intensify the broth.
06 - Remove lobster shells, bay leaf, and thyme from the pot. Puree the soup using an immersion blender or transfer in batches to a blender until smooth.
07 - Return the puréed soup to the pot. Stir in heavy cream and lobster meat, reserving some lobster for garnish. Simmer gently over low heat for 5 minutes. Season with salt and pepper to taste.
08 - Ladle soup into bowls. Garnish with reserved lobster pieces and chopped chives or parsley. Serve immediately.

# Expert Advice:

01 -
  • It tastes like something from a restaurant, but you made it with your own hands in your own kitchen.
  • The sherry and cream turn simple stock into something that coats your spoon and warms you from the inside.
  • Leftover lobster shells become the secret to a soup that actually tastes like the ocean.
02 -
  • Don't skip the shells, they're where the real lobster flavor hides, and simmering them long enough is what separates bisque from regular soup.
  • Blend carefully if using a regular blender, hot liquid can explode out the top, so work in small batches and hold the lid down with a towel.
  • Taste before you salt, seafood stock and lobster are already salty, and cream amplifies everything.
03 -
  • Use cognac instead of sherry for a deeper, more complex flavor that lingers on your tongue.
  • Reserve a few whole lobster claws for garnish, they make each bowl look like it came from a French bistro.
  • If your bisque is too thick, thin it with a little extra stock or cream, if it's too thin, simmer it uncovered for a few more minutes.

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