Creamy Lobster Bisque

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Ingredients

Bisque:

  • 10 oz cooked Oyster Bay lobster meat, chopped
  • 1 cup heavy cream
  • 4 tbsp butter
  • 1 cup dry white wine
  • ⅓ cup dry or cream sherry
  • 3 tbsp tomato paste
  • 1 large onion, finely chopped
  • 5 celery stalks, diced
  • 3 carrots, diced
  • 1 garlic clove, minced
  • ¼ cup flour
  • 6 cups lobster or shellfish stock
  • 1 sprig thyme (or ¼ tsp dried)
  • 1 sprig tarragon (or ¾ tsp dried)
  • 1 bay leaf
  • 1 tsp paprika
  • Pinch of cayenne
  • 1 tsp vinegar (sherry, white, or red wine)
  • Salt & white pepper to taste
  • Chopped chives for garnish

Stock:

  • 1 carrot, halved
  • 4 sprigs fresh thyme
  • 1 large onion, halved
  • Oyster Bay Lobster, shrimp, or crab shells
  • 3 garlic cloves, crushed
  • 2 celery stalks, halved
  • 5 whole peppercorns
  • 2 bay leaves

Preparation

Cooking instructions

  • Melt butter in a large pot over medium heat.
  • Add onion, celery, carrots & garlic; season and cook until softened.
  • Stir in tomato paste, paprika, cayenne & tarragon.
  • Sprinkle in flour and mix until combined.
  • Add wine and sherry; stir until reduced slightly.
  • Pour in stock, thyme & bay leaf; simmer 20–25 min.
  • Remove herbs; blend soup until smooth (strain if desired).
  • Return to pot, stir in cream & vinegar; adjust seasoning.
  • Add lobster meat, heat gently, and garnish with chives.

Lobster Stock

  • Combine shells, onion, celery, carrot, garlic, peppercorns, thyme & bay leaves in a pot.
  • Add water to cover; simmer 25–30 min.
  • Strain & store up to 3 days (freeze up to 6 months).