lobster bisque recipe

Lobster bisque sounds like it would be hard to make, but this rich creamy lobster bisque recipe is easy and unbelievably delicious.

Lobster Bisque with Sherry Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
This lobster bisque recipe is a treat you will want to make over and over again.
Course: Soup
Cuisine: American
Servings: 4 servings
Ingredients
Ingredients
  • lobster tails in shells
  • tbsp  olive oil
  • shallots minced
  • 1/2  small onion chopped
  • cloves  garlic minced
  • tbsp  flour
  • 1/2  cup  white wine
  • tsp  Worcestershire sauce
  • tsp  Tabasco sauce
  • tsp  salt
  • 1/2  tsp  ground black pepper
  • tsp  dried thyme
  • 1/3  cup  dry sherry
  • tbsp  tomato paste
  • tsp  paprika
  • 1 1/2  cups  lobster base see instructions below
  • cups  heavy whipping cream
  • tbsp  unsalted butter
Instructions
Directions
  1. Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow to cool. Save the water.
  2. Make the lobster base: Remove the lobster from the shell either by chopping in half and pulling out the flesh. Remove any remaining veins and chop into small pieces.
  3. Return the shells to the saved water and boil for another 10 minutes. After 10 minutes, strain the water from with a fine mesh strainer.  Save 1.5 cups of it.
  4. Heat the olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes. Add the flour and stir to combine. Cook for 2 minutes.
  5. Slowly add the wine mixing it into the mixture. Then add the Worcestershire sauce, Tabasco, salt, pepper and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
  6. Slowly add the sherry.
  7. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
  8. Blend the mixture in a blender or using an immersion blender until very smooth.
  9. Return the blended mixture to the pan and add in the heavy cream and butter. Bring the mixture to a simmer.
  10. Add the lobster chunks back in and cook until heated though.
Recipe Notes

Serve hot with seasoned croutons, hard rolls and butter. Also delicious with a salad.

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