Romantic Lobster Bisque with Sherry Vinegar (Printable)
A luxurious, creamy seafood soup featuring tender lobster, aromatic vegetables, and balanced sherry vinegar for elegant dining.
# What You'll Need:
→ Lobster
01 - 2 live lobsters (1.5 lb each) or 1.5 lb cooked lobster meat
→ Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 1 medium carrot, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 garlic cloves, minced
→ Broth & Flavor
07 - 2 tablespoons tomato paste
08 - 0.5 cup dry white wine
09 - 4 cups seafood or fish stock
10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
→ Creamy Base
12 - 1 cup heavy cream
13 - 2 tablespoons unsalted butter
→ Finishing Touch
14 - 2 tablespoons sherry vinegar, plus extra for serving
15 - Salt and freshly ground black pepper to taste
→ Garnish
16 - Chopped chives or tarragon (optional)
17 - Crème fraîche or cream swirl (optional)
# How to Make It:
01 - If using live lobsters, bring a large pot of salted water to boil. Add lobsters and cook for 7-8 minutes until bright red. Remove and cool. Extract meat from tails and claws, reserving shells for broth. Chop meat into bite-sized pieces and refrigerate.
02 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté for 5-6 minutes until softened.
03 - Stir in lobster shells, tomato paste, and cook for 2 minutes until aromatic.
04 - Deglaze with white wine, scraping any browned bits. Add seafood stock, bay leaf, and thyme; simmer gently for 30 minutes, skimming foam as needed.
05 - Remove and discard shells and bay leaf. Blend soup base with an immersion blender until smooth, or use a regular blender in batches.
06 - Return soup to pot. Stir in heavy cream and butter; simmer gently for 5 minutes.
07 - Add sherry vinegar and season to taste with salt and pepper.
08 - Add reserved lobster meat and warm through for 2 minutes without boiling.
09 - Ladle into warm bowls. Drizzle with extra sherry vinegar and garnish with chives, tarragon, or crème fraîche if desired.
# Expert Hacks:
01 -
- The splash of sherry vinegar cuts through the richness in a way that makes each spoonful feel like a perfect balance of luxury and brightness.
- Unlike restaurant versions that can be overly heavy, this homemade bisque lets you control exactly how decadent it becomes while still delivering that unmistakable lobster essence.
02 -
- Never rush the shell-simmering stage, as those precious 30 minutes are what separates restaurant-quality bisque from something that merely tastes like cream with a hint of seafood.
- If your bisque tastes flat despite following the recipe, a pinch of cayenne pepper can wake up all the flavors without making it spicy.
03 -
- Save a few small pieces of lobster meat for garnishing each bowl, placing them right in the center for that restaurant-quality presentation that makes guests feel special.
- A light dusting of high-quality smoked paprika on top creates an aromatic experience before the spoon even reaches your lips, elevating the entire dish.