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Creamy Lobster Bisque with Sherry

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A quick and elegant creamy lobster bisque with a bright touch of sherry, perfect for cozy dinners or special occasions. This comforting soup features roasted lobster shells, fresh lobster meat, and a velvety cream base.

Ingredients

Scale
  • 2 live lobsters (about 1 1/2 pounds each) or 1 pound cooked lobster meat, chopped
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup dry sherry
  • 4 cups fish stock or lobster stock
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 live lobsters and cook for 8-10 minutes until bright red. Remove lobsters and let cool. (Skip if using pre-cooked lobster meat.)
  2. Once cool enough to handle, crack the shells and remove the meat. Chop into bite-sized pieces and set aside. Keep the shells for stock.
  3. In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add lobster shells and sauté until fragrant and slightly browned, about 5 minutes.
  4. Stir in diced onions, carrot, celery, and garlic. Cook until softened, about 5-7 minutes, stirring occasionally.
  5. Mix in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture and stir constantly for another 2 minutes to remove raw flour taste and help thicken the bisque.
  6. Pour in 1/4 cup dry sherry, scraping the bottom of the pot to release browned bits. Let it reduce for 2-3 minutes.
  7. Pour in 4 cups fish or lobster stock. Add thyme sprigs and bay leaf. Bring to a simmer and cook gently for 30 minutes.
  8. Remove pot from heat. Strain broth through a fine mesh sieve into a clean pot, pressing gently to extract liquid. Discard shells and vegetables.
  9. Stir in heavy cream and chopped lobster meat. Warm gently over low heat—do not boil. Season with salt and pepper to taste.
  10. Optional: Use an immersion blender to lightly puree the bisque for a smooth texture, or leave slightly chunky for rustic feel.
  11. Remove thyme sprigs and bay leaf. Ladle bisque into bowls, garnish with fresh parsley, and serve immediately.

Notes

Roast lobster shells to build deep flavor. Add cream off heat or on very low heat to prevent curdling. Strain broth well for smooth bisque. Adjust thickness with extra stock or cream as needed. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use coconut cream or cashew cream instead of heavy cream.

Nutrition

Keywords: lobster bisque, creamy lobster soup, sherry lobster bisque, elegant soup, comfort food, seafood soup, easy lobster bisque

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