Classic Lobster Bisque with Sherry

There’s something so cozy about a warm bowl of lobster bisque. When the weather turns chilly here in New England, I find myself craving this classic soup more than anything else. I learned to make it years ago, and while it might seem fancy, it’s actually pretty straightforward to prepare at home.

I like adding a splash of sherry to my bisque – it’s a little trick I picked up from my mom. The sherry brings out the sweet flavor of the lobster and makes the whole thing taste like it came from a nice restaurant. Don’t worry if you’re new to cooking with seafood – I’ll walk you through every step, and I promise it’s easier than you might think.

The best part? You can make this bisque ahead of time and warm it up when you’re ready to serve. Perfect for those nights when you want something special but don’t want to spend hours in the kitchen right before dinner.

What Kind of Lobster Should I Use?

For lobster bisque, both Maine lobster and spiny lobster tails will work great, though Maine lobster is traditionally preferred for its sweet, tender meat. You can use fresh cooked lobster meat if you have access to it, but don’t worry – frozen lobster meat is a perfectly good alternative and is often more convenient. If you’re buying whole lobsters, you’ll want about 2-3 pounds of whole lobster to get the 10 ounces of meat needed (bonus: you can use the shells to make your stock!). Just make sure if you’re using frozen lobster meat to thaw it completely in the refrigerator and drain any excess liquid before adding it to your bisque.

Options for Substitutions

While some ingredients are key to getting that classic bisque flavor, there’s room for flexibility with others:

• Lobster meat: If lobster isn’t available or is too pricey, you can use a mix of shrimp and crab meat instead. The bisque won’t be a traditional lobster bisque, but it’ll still be tasty! Just make sure to adjust cooking time as seafood alternatives might cook faster.
• Seafood stock: Making your own stock is best, but if you’re short on time, good-quality store-bought seafood stock works too. In a pinch, you can use clam juice mixed with chicken stock (half and half). Just avoid using only chicken stock as you’ll miss out on that essential seafood flavor.
• Heavy cream: For a lighter version, you can use half-and-half, though the soup won’t be as rich. Don’t substitute with milk as it might make the bisque too thin.
• Sherry: The sherry adds a special flavor that’s hard to replace, but if needed, you can use Marsala wine or additional white wine plus a tiny splash of brandy. Skip if you prefer to cook without alcohol.
• White wine: You can replace this with extra seafood stock plus a tablespoon of lemon juice to add some acidity.
• Tarragon: If you’re not a fan or can’t find tarragon, fresh dill or basil make good alternatives, though they’ll give a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lobster bisque is rushing the process – a proper bisque needs time to develop its rich flavors, so let your vegetables cook slowly until they’re completely soft, which usually takes about 15-20 minutes. A common mistake is adding the cream too early or letting the soup boil after adding it, which can cause the bisque to break and become grainy – instead, add the cream at the very end and keep the heat low, just enough to warm it through. To avoid a thin or watery bisque, make sure to cook the flour and butter mixture (roux) for at least 2-3 minutes to remove the raw flour taste, and whisk constantly while adding the liquids to prevent lumps from forming. For the best flavor, don’t skip making your own stock from the shells – store-bought stock won’t give you the same deep, rich seafood flavor that makes a bisque special.

What to Serve With Lobster Bisque?

This rich and creamy lobster bisque really shines when paired with simple, crusty bread like a fresh baguette or sourdough for dipping into that flavorful broth. A light mixed green salad with a lemony vinaigrette helps balance out the richness of the bisque and adds a fresh element to the meal. If you’re serving this as a special occasion dinner, start with the bisque as a first course, followed by a simple main like pan-seared fish or roasted chicken. For a more casual approach, I like serving it with buttery crackers or a warm, toasted brioche roll on the side.

Storage Instructions

Keep Fresh: Let your lobster bisque cool completely, then transfer it to an airtight container. It’ll stay good in the fridge for up to 3 days. The flavors actually get even better after a day as they have time to meld together!

Freeze: If you want to freeze this bisque, I recommend doing it before adding the cream and lobster chunks. Pour the base into freezer-safe containers, leaving some room for expansion, and it’ll keep for up to 3 months. When you’re ready to use it, just thaw overnight in the fridge, then add the cream and lobster while reheating.

Warm Up: To reheat your bisque, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If you’re using the microwave, heat in 30-second intervals, stirring between each, until it reaches your desired temperature. Be careful not to boil it, as this can make the cream separate and the lobster tough.

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 60-70 g
• Fat: 180-200 g
• Carbohydrates: 70-80 g

Ingredients

• 4 tablespoons butter
• 1 large yellow onion, chopped
• 5 celery stalks, chopped
• 3 medium carrots, chopped
• 1 garlic clove, minced
• Salt and white pepper to taste
• 1 sprig fresh tarragon or 3/4 teaspoon dried tarragon
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 1/3 cup dry or cream sherry
• 6 cups seafood or shellfish broth (*see note)
• 1 sprig fresh thyme or 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 1 teaspoon sherry vinegar or red/white wine vinegar
• 10 ounces lobster meat, cut into chunks **(see note)
• Chopped chives, optional for garnish
• To make stock:
• 1 large onion, split in half
• 2 celery stalks, split in half
• 1 carrot, split in half
• 3 garlic cloves, crushed
• 5 whole peppercorns
• 4 thyme sprigs
• 2 bay leaves
• Lobster, shrimp, or crab shells (fill as much as possible even a few can work)
• Water, enough to cover

Step 1: Prepare the Lobster Stock

In a large stock pot, add onion, celery, carrot, garlic, peppercorns, thyme, bay leaves, and lobster, shrimp, or crab shells.

Press down to condense any space between the ingredients.

Add water to cover the ingredients and bring the pot to a boil.

Once boiling, lower the heat so the water gently simmers and cook for 20-30 minutes.

After cooking, strain the stock and store it in mason jars or plastic quart containers.

This stock can be frozen for up to 6 months.

Step 2: Sauté the Vegetables

Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add onion, celery, carrots, and garlic.

Season with salt and white pepper, then cook, stirring frequently, until the vegetables are softened but not browned, approximately 8 minutes.

Step 3: Add Spices and Thicken

Stir in the tarragon, tomato paste, cayenne, and paprika until the tomato paste is dispersed evenly.

Add flour and stir until fully incorporated.

Then, pour in the white wine and sherry, increase the heat to medium-high, and stir until the liquid is absorbed.

Step 4: Simmer the Soup

Add the prepared lobster stock, thyme sprig, and a bay leaf to the pot.

Season again with salt and white pepper.

Cover the pot and allow the soup to simmer until the vegetables are very tender, about 20 minutes.

Once done, remove the thyme sprig and bay leaf.

Step 5: Puree and Smoothen the Soup

Using an immersion blender or working in batches with a regular blender, puree the soup until totally smooth.

Ensure there are no lumps or graininess.

If necessary, strain the soup through a fine mesh strainer to achieve an ultra-smooth texture.

Step 6: Add Final Ingredients and Serve

Return the pureed soup to the stove over medium-low heat.

Stir in the heavy cream and sherry vinegar.

Taste the soup and adjust the seasoning as needed.

To serve, divide the lobster meat among bowls, reserving some for garnish if desired.

Ladle the hot soup over the lobster, then sprinkle the remaining lobster meat and chives on top.

Serve immediately for the best flavor.