Lobster Bisque with Sherry Cream

Lobster bisque traces its roots to French coastal kitchens, where cooks simmer shells into a silky, concentrated stock. This version deepens the classic with brandy and dry sherry, finished in a lush cream that feels pure date-night luxury.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 480 cal
• 26g protein
• 12g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1 lb meat, shells reserved cooked lobster tails or claws
• 5 tbsp unsalted butter
• 2, minced shallots
• 1, diced celery stalk
• 1 small, diced carrot
• 2, smashed garlic cloves
• 2 tbsp tomato paste
• 2 tbsp brandy or cognac
• 1/3 cup dry sherry
• 4 cups seafood stock
• 1 bay leaf
• 3 thyme sprigs
• 1 cup heavy cream
• to taste kosher salt
• to taste white pepper
• 1 tbsp, chopped fresh tarragon or chives
• optional, for swirl crème fraîche

Instructions

1. 1Roughly chop the reserved lobster shells. Melt butter in a large pot over medium heat, add the shells, and sauté 5 to 6 minutes until they turn bright red and smell toasty.
2. 2Add the shallots, celery, carrot, and garlic; cook until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute more.
3. 3Carefully pour in the brandy and let it bubble away for 30 seconds. Add the dry sherry and simmer 2 minutes to cook off the sharp alcohol edge.
4. 4Pour in the seafood stock, tuck in the bay leaf and thyme, and bring to a simmer. Cook uncovered 20 minutes so the shells fully flavor the liquid.
5. 5Strain the stock through a fine-mesh sieve into a clean pot, pressing hard on the solids to extract every drop of flavor; discard the solids.
6. 6Return the strained liquid to medium heat. Whisk in the remaining butter, then slowly stir in the heavy cream. Simmer gently 8 to 10 minutes until the bisque coats the back of a spoon.
7. 7Season with salt and white pepper. Cut the lobster meat into bite-size pieces and fold it into the hot bisque just long enough to warm through, 1 to 2 minutes—do not boil.
8. 8Ladle into warmed bowls, swirl with a little crème fraîche if using, and scatter chopped tarragon or chives over the top. Serve at once.