Soup > Seafood Soups > Crawfish Soup

Lobster Bisque with Sherry Recipe

Ingredients with Measurements:
- 2 lobsters (about 1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry sherry
- 4 cups fish stock
- 2 cups heavy cream
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish

Special equipment needed:
- Large stockpot
- Blender or immersion blender

Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn bright red. Remove the lobsters from the pot and let them cool.
2. Remove the meat from the lobster tails and claws, and chop it into small pieces. Set aside.
3. In a large stockpot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and cook for 5-7 minutes, until the vegetables are soft.
4. Add the tomato paste and flour, and stir to combine. Cook for 2-3 minutes, until the mixture is slightly browned.
5. Add the sherry and fish stock, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the vegetables are very soft.
6. Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the heavy cream, cayenne pepper, and chopped lobster meat. Cook for 5-7 minutes, until the lobster is heated through.
7. Season the soup with salt and black pepper, to taste. Ladle the soup into bowls and garnish with chopped parsley.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for cooking the vegetables, low heat for simmering the soup.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories: 485
Fat: 34g
Saturated Fat: 20g
Cholesterol: 220mg
Sodium: 900mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Protein: 25g

Substitutions for ingredients:
- Instead of lobster, you can use shrimp or crab meat.
- Instead of sherry, you can use white wine or brandy.
- Instead of fish stock, you can use chicken or vegetable stock.

Variations:
- Add diced potatoes or corn to the soup for extra texture.
- Top the soup with croutons or a dollop of sour cream.
- Use smoked paprika instead of cayenne pepper for a smoky flavor.

Tips and tricks:
- Be sure to cook the lobster thoroughly before removing the meat.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Taste the soup before adding salt, as the lobster and fish stock may already be salty.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in a large bowl with a garnish of chopped parsley.

Garnishes:
Chopped fresh parsley, croutons, sour cream.

Pairings:
Serve the soup with a crusty baguette and a green salad.

Suggested side dishes:
Green salad, garlic bread, roasted vegetables.

Troubleshooting advice:
- If the soup is too thick, add more fish stock or cream to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.

Food safety advice:
- Be sure to cook the lobster thoroughly before removing the meat.
- Store leftover soup in the refrigerator for up to 3 days.

Food history:
Lobster bisque is a classic French soup that dates back to the 17th century.

Flavor profiles:
This soup is rich and creamy, with a subtle seafood flavor and a hint of sherry.

Serving suggestions:
Serve the soup as a first course for a special occasion dinner.

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Region: French

Taste: Rich, Creamy, Savory, Buttery, Sherry, Sherry-Infused