:max_bytes(150000):strip_icc()/classic-lobster-bisque-recipe-101952-hero-01-24ce7b69195940daadee28f25e5503a1.jpg)
​The Spruce / Diana Chistruga
This rich and creamy lobster bisque will make a heavenly entrĂ©e or can be served in smaller portions as a first course. Dry sherry and lobster make a natural flavor pairing, and here they come together in perfect harmony. See below for tips on cooking the perfect lobster.Â
Ingredients
- 3 (1 1/4-pound) lobsters (steamed)
- 4 tablespoons butter
- 1/2 cup shallot or onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup​ dry sherry, (plus extra for serving)
- 4 cups fish stock (or clam juice)
- 4 cups water
- 2 garlic cloves (pressed)
- 2 bay leaves
- 1/4 cup tomato paste
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon (chopped)
Steps to Make It
-
Gather the ingredients.
​The Spruce / Diana Chistruga -
Twist the claws and tails off of the lobsters.
​The Spruce / Diana Chistruga -
Remove and discard the green tomalley and organs from the bodies, reserving the shells.
​The Spruce / Diana Chistruga -
Remove the meat from the claws and tails, reserving the shells.
​The Spruce / Diana Chistruga -
Coarsely chop the lobster meat, transfer to a bowl, and cover and chill until ready to use.
​The Spruce / Diana Chistruga -
Chop the lobster shells into smaller pieces.
​The Spruce / Diana Chistruga -
Melt the butter in a Dutch oven or large pot.
​The Spruce / Diana Chistruga -
Add the shallots and celery and cook, stirring often, until softened.
​The Spruce / Diana Chistruga -
Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
​The Spruce / Diana Chistruga -
Add the sherry and cook, stirring occasionally, until it almost all has evaporated.
​The Spruce / Diana Chistruga -
Stir in the fish broth and water, and add the garlic and bay leaves.
​The Spruce / Diana Chistruga -
Cover and bring the mixture to a boil.
​The Spruce / Diana Chistruga -
Reduce the heat to medium-low and simmer for 40 minutes.
​The Spruce / Diana Chistruga -
Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean.
​The Spruce / Diana Chistruga -
In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
​The Spruce / Diana Chistruga -
Once the mixture is blended, gradually pour in the remaining broth and whisk until blended.
​The Spruce / Diana Chistruga -
Bring to a boil and reduce the heat to medium-low.
​The Spruce / Diana Chistruga -
Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper.
​The Spruce / Diana Chistruga -
Simmer for 5 minutes or until the lobster meat is thoroughly heated.
​The Spruce / Diana Chistruga -
Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired.Â
​The Spruce / Diana Chistruga
How to Steam a Lobster
-
To steam the lobsters, choose a kettle large enough to generously hold them. Add about 1 quart of water mixed with 2 tablespoons salt. The water should be about 2 inches deep. Bring the water to a boil.
-
Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily.
-
Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled.
Recipe Tags: