Lobster Bisque Recipe

Cooking Instructions

1. 1

   Prepare the Lobster Stock

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and sauté for about 5 minutes until fragrant. Add 4 cups of water and bring to a boil. Reduce heat and let simmer for 30 minutes. Strain the stock and set aside.

2. 2

   Make the Base

   In the same pot, melt the remaining 2 tablespoons of butter. Add minced shallots and garlic, cooking until softened, about 4-5 minutes. Stir in thyme, salt, black pepper, and cayenne pepper.

3. 3

   Add Liquids

   Pour in the sherry and lobster stock, bringing it to a simmer. Let it reduce for about 10 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If using a regular blender, let the mixture cool slightly before blending in batches.

5. 5

   Add Cream and Lobster

   Return the blended soup to the pot. Stir in heavy cream and lobster claws. Heat until warmed through, about 5 minutes.

6. 6

   Finish with Crème Fraîche

   Remove from heat and stir in crème fraîche until well combined. Adjust seasoning if needed.

7. 7

   Serve

   Ladle the bisque into bowls and garnish with additional lobster meat or a dollop of crème fraîche if desired.