Sherried Lobster Bisque
Indulge in the luxurious, ocean-inspired flavors of Sherried Lobster Bisque, a dish that combines elegance with rich, comforting warmth. This creamy seafood bisque features tender chunks of sweet lobster meat and is infused with the depth of a homemade broth crafted from lobster shells, aromatic vegetables, and savory tomato paste. A generous splash of dry sherry adds a sophisticated note, while heavy cream lends a velvety finish. The nuanced flavors come together with the addition of fresh thyme and bay leaf, making each spoonful a decadent experience. Perfect as an appetizer for special occasions or a standalone entrée, this bisque is best served with crusty bread or crackers to soak up every last drop. Garnish with a sprinkle of paprika and fresh parsley for an elegant touch, and enjoy the ultimate seafood indulgence!
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Recipe Information
Ingredients
- 2 whole Cooked lobster tails, shells reserved
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Shallot, minced
- 1 clove Garlic clove, minced
- 2 tablespoons Tomato paste
- 1 cup Dry sherry
- 4 cups Fish stock or seafood stock
- 1 cup Heavy cream
- 1 leaf Bay leaf
- 2 sprigs Fresh thyme sprigs
- to taste Salt
- to taste Freshly ground black pepper
- to taste Paprika (optional, for garnish)
- to taste Chopped fresh parsley (optional, for garnish)
Instructions
Carefully remove the meat from the lobster tails and chop it into bite-sized pieces. Reserve the shells to enhance the broth later.
Heat 2 tablespoons of butter and the olive oil in a large pot over medium heat. Add the reserved lobster shells and sauté for 5 minutes, stirring frequently, to release their flavor.
Add the carrot, celery, shallot, and garlic to the pot. Cook for 5-7 minutes, until the vegetables are softened and aromatic.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly. Then, deglaze the pot with the dry sherry, scraping up any browned bits from the bottom of the pot.
Pour in the seafood stock, add the bay leaf and thyme sprigs, and bring to a boil. Reduce to a simmer and let cook uncovered for 25 minutes to develop deep flavor.
Strain the mixture through a fine-mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible. Discard the solids.
Return the strained broth to medium heat. Stir in the remaining 2 tablespoons of butter and the heavy cream. Add the chopped lobster meat to the pot and simmer gently for 5 minutes, just until the lobster is warmed through and the bisque is velvety.
Season the bisque with salt and freshly ground black pepper to taste. If desired, use an immersion blender to puree the bisque slightly for a smoother consistency, leaving some lobster chunks intact.
Ladle the bisque into bowls. Garnish with a sprinkle of paprika and chopped fresh parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1845 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
