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Perfect Creamy Lobster Bisque Recipe with Sherry and Chive Oil

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A rich and creamy lobster bisque enhanced with dry sherry and finished with vibrant chive oil, offering a luxurious yet approachable seafood soup perfect for special evenings or cozy nights.

Ingredients

Scale
  • 1 pound cooked lobster meat, chopped
  • Lobster shells from cooked lobster
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/3 cup dry sherry
  • 4 cups chicken or seafood stock, low sodium
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/4 cup fresh chives, finely chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Optional: fresh lemon juice, for serving

Instructions

  1. Prepare the lobster stock: Place lobster shells in a large stockpot with 6 cups water. Simmer over medium heat for 30 minutes, skimming foam. Strain stock through a fine mesh strainer and discard shells.
  2. Sauté aromatics: In the same pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook 8-10 minutes until softened and fragrant without browning.
  3. Add tomato paste and flour: Stir in tomato paste and cook 2 minutes. Sprinkle flour and stir constantly for 2 minutes to form a roux.
  4. Deglaze and simmer: Pour in dry sherry, scraping bottom of pot. Slowly add strained lobster stock, whisk to combine. Simmer gently for 15 minutes until slightly thickened.
  5. Blend the bisque: Puree soup with immersion blender until smooth. Return to heat.
  6. Add lobster meat and cream: Stir in lobster meat and heavy cream. Simmer gently 5 minutes. Season with salt and pepper.
  7. Make chive oil: Warm olive oil over low heat in small saucepan. Remove from heat, stir in chopped chives. Steep 10 minutes, strain if desired.
  8. Serve: Ladle bisque into bowls, drizzle with chive oil, and add a squeeze of lemon juice if desired. Serve immediately.

Notes

Do not rush the lobster stock simmering to extract full flavor. Stir roux constantly to avoid burning. Blend bisque before adding cream and lobster meat to maintain silky texture. If bisque is too thick, add stock or cream to loosen. Strain again if shell bits remain for smooth finish. Chive oil adds fresh herbal brightness and color.

Nutrition

Keywords: lobster bisque, creamy lobster soup, sherry lobster bisque, chive oil, seafood soup, easy lobster bisque, lobster recipe

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