Classic Lobster Bisque with Sherry and Cream

How to Make Classic Lobster Bisque with Sherry and Cream

1. 1

   Step 1: Cook lobsters and reserve shells

   Bring a large pot of heavily salted water to a rolling boil and add the live lobsters headfirst; cook 8–10 minutes for 1¼–1½ lb lobsters until shells are bright red. Remove and cool just until you can handle them, then pick the meat from tails and claws, reserving about 1½–2 cups of chopped meat (set aside ½ cup for garnish). Keep the shells — they are the backbone of your stock. Tip: shells from two medium lobsters typically yield roughly 6 cups (1.4 L) of finished shell stock after simmering and reduction; freeze extra shells in a bag for future batches.

   For this step

   • 2 live lobsters (1¼–1½ lb each)Live lobsters
   
2. 2

   Step 2: Sweat aromatics and build the shell stock

   In a large heavy-bottomed pot, melt the butter over medium heat and add the chopped onion and mirepoix; sweat gently until softened but not browned, about 6–8 minutes. Stir in the tomato paste and cook 2–3 minutes until it darkens slightly, then add the reserved lobster shells and pour in the white wine to deglaze, scraping up browned bits. Add the water (or low-sodium stock), bring to a simmer, and reduce to maintain a gentle simmer for 30–40 minutes to extract flavor.

   For this step

   • 4 tablespoonsUnsalted butter
   • 1 mediumYellow onion, finely chopped
   • 1 cup total (about 1 carrot + 1 celery stalk)Mirepoix (1 carrot + 1 celery stalk), finely chopped
   • 2 tablespoonsTomato paste
   • 1/2 cupDry white wine
   • 6 cupsWater or low-sodium fish/chicken stock
   
3. 3

   Step 3: Strain and reduce

   Strain the stock through a fine-mesh sieve or chinois into a clean pot, pressing the solids to extract as much liquid as possible; discard solids. Return the strained stock to medium heat and simmer until reduced by about one-third to concentrate the flavor (10–20 minutes depending on strength).
   
4. 4

   Step 4: Purée for silkiness and infuse with lobster meat

   Add the reserved chopped lobster meat (excluding the ½ cup set aside for garnish) to the pot; use an immersion blender to purée the soup until smooth and silky, or carefully blend in batches in a countertop blender. For the silkiest restaurant texture, pass the puréed bisque through a fine-mesh sieve or chinois, pressing to extract the velvety liquid.
   
5. 5

   Step 5: Finish with cream and sherry; season

   Return the sieved bisque to a gentle stove-top heat and stir in the heavy cream and sherry off-high heat — do not boil after adding cream. Taste and season with kosher salt and freshly ground black pepper, adjusting acidity with a splash more sherry if desired. Keep the soup warm but do not allow it to boil to preserve the cream's texture.

   For this step

   • 1 cupHeavy cream
   • 2 tablespoonsDry sherry
   • 1 to tasteKosher salt & freshly ground black pepper
   
6. 6

   Step 6: Serve and garnish

   Ladle the bisque into warmed bowls (about 1½ cups / 360g per serving) and top each with a few reserved lobster chunks for texture; finish with a small drizzle of sherry or a tiny pat of butter if you like. Bisque can be made ahead and gently reheated (avoid boiling); leftover bisque keeps 2–3 days refrigerated or can be frozen without the cream and finished with cream when reheating.
   

1. Bring a large pot of heavily salted water to a rolling boil and add the live lobsters headfirst; cook 8–10 minutes for 1¼–1½ lb lobsters until shells are bright red. Remove and cool just until you can handle them, then pick the meat from tails and claws, reserving about 1½–2 cups of chopped meat (set aside ½ cup for garnish). Keep the shells — they are the backbone of your stock. Tip: shells from two medium lobsters typically yield roughly 6 cups (1.4 L) of finished shell stock after simmering and reduction; freeze extra shells in a bag for future batches.
2. In a large heavy-bottomed pot, melt the butter over medium heat and add the chopped onion and mirepoix; sweat gently until softened but not browned, about 6–8 minutes. Stir in the tomato paste and cook 2–3 minutes until it darkens slightly, then add the reserved lobster shells and pour in the white wine to deglaze, scraping up browned bits. Add the water (or low-sodium stock), bring to a simmer, and reduce to maintain a gentle simmer for 30–40 minutes to extract flavor.
3. Strain the stock through a fine-mesh sieve or chinois into a clean pot, pressing the solids to extract as much liquid as possible; discard solids. Return the strained stock to medium heat and simmer until reduced by about one-third to concentrate the flavor (10–20 minutes depending on strength).
4. Add the reserved chopped lobster meat (excluding the ½ cup set aside for garnish) to the pot; use an immersion blender to purée the soup until smooth and silky, or carefully blend in batches in a countertop blender. For the silkiest restaurant texture, pass the puréed bisque through a fine-mesh sieve or chinois, pressing to extract the velvety liquid.
5. Return the sieved bisque to a gentle stove-top heat and stir in the heavy cream and sherry off-high heat — do not boil after adding cream. Taste and season with kosher salt and freshly ground black pepper, adjusting acidity with a splash more sherry if desired. Keep the soup warm but do not allow it to boil to preserve the cream's texture.
6. Ladle the bisque into warmed bowls (about 1½ cups / 360g per serving) and top each with a few reserved lobster chunks for texture; finish with a small drizzle of sherry or a tiny pat of butter if you like. Bisque can be made ahead and gently reheated (avoid boiling); leftover bisque keeps 2–3 days refrigerated or can be frozen without the cream and finished with cream when reheating.