Decadent Lobster Bisque (Print Version)

Rich lobster bisque with sautéed onions, cream, sherry, and tender lobster meat delivering smooth, comforting flavors.

# What You'll Need:

→ Seafood

01 - 1 pound cooked lobster meat, fresh or thawed frozen

→ Vegetables

02 - 1/4 cup finely chopped onion
03 - 1 tablespoon tomato paste
04 - 1 tablespoon fresh chopped parsley

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup whole milk
07 - 1 cup heavy cream

→ Pantry

08 - 2 tablespoons all-purpose flour
09 - 2 cups hot chicken broth
10 - 1 tablespoon dry sherry
11 - salt, to taste
12 - 1/8 teaspoon cayenne pepper (optional)

# Steps to Follow:

01 - Melt butter over medium heat in a sauté pan. Add finely chopped onions and cook gently until translucent, about 5 to 7 minutes, softening the onions and enhancing sweetness.
02 - Sprinkle flour over the butter and onions, stirring to coat evenly. Cook for one minute to eliminate raw flour taste, then blend in tomato paste thoroughly to add depth and acidity.
03 - Gradually pour in hot chicken broth while stirring continuously. Bring to a gentle simmer allowing slight reduction and thickening. Add dry sherry and simmer for 1 to 2 minutes to evaporate alcohol and develop complex flavors.
04 - Lower heat to gentle and cook for approximately 10 minutes, stirring occasionally to meld flavors without over-thickening or burning.
05 - Slowly stir in whole milk and heavy cream, warming the bisque for 5 to 10 minutes on low heat. Avoid boiling to maintain smooth texture and prevent curdling.
06 - Fold in cooked lobster meat carefully, warming through without boiling to preserve tenderness. Season with salt and optional cayenne pepper for subtle heat.
07 - Ladle bisque into warm bowls and sprinkle with fresh parsley. Serve immediately with warm sourdough bread and butter.

# Additional Notes:

01 - Avoid boiling after adding cream and lobster to ensure silky texture and tender seafood.
02 - Use freshly cooked or properly thawed lobster for optimal taste and texture.
03 - Bisque freezes best without lobster; add fresh lobster when reheating to prevent rubbery texture.

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