Creamy Lobster Bisque with Sherry and Thyme
This creamy, decadent lobster bisque is stunning first course for any special occasion and is sure to impress!
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large pot, add the olive oil and one tablespoon of butter over medium heat. Once melted, add the celery, carrots, and onion. Season with salt and pepper. Saute until the vegetables begin to turn golden brown, about 8-10 minutes. Add the garlic and thyme, cooking for an additional 1-2 minutes.
  2. Melt the two remaining tablespoons of butter in the pot. Whisk in the tomato paste, followed by the flour, stirring to incorporate for about 1-2 minutes.
  3. Add the sherry, deglazing the pan, scraping up any brown bits, and simmer for 20-30 seconds. Add the lobster stock followed by the cream. Stir in the paprika, cayenne, salt, and pepper. Using an immersion blender, puree all ingredients until smooth and creamy. Season to taste with additional salt and pepper.
  4. Reduce heat to low. Add the bay leaves. Let simmer for 5-10 minutes. Add the lobster meat to the pot – until heated through – about 1-2 minutes. Serve hot and enjoy!
Recipe Notes

Our wine choice: the 2015 Louis Jadot Pouilly-Fuisse. This elegant white has notes of hazelnuts, toasted almond, and a touch of lemon — a smooth, lingering finish that will leave you wanting more! Cheers!

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Creamy Lobster Bisque with Sherry and Thyme
This creamy, decadent lobster bisque is stunning first course for any special occasion and is sure to impress!
Creamy Lobster Bisque with Sherry and Thyme
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Creamy Lobster Bisque with Sherry and Thyme
Instructions
  1. In a large pot, add the olive oil and one tablespoon of butter over medium heat. Once melted, add the celery, carrots, and onion. Season with salt and pepper. Saute until the vegetables begin to turn golden brown, about 8-10 minutes. Add the garlic and thyme, cooking for an additional 1-2 minutes.
  2. Melt the two remaining tablespoons of butter in the pot. Whisk in the tomato paste, followed by the flour, stirring to incorporate for about 1-2 minutes.
  3. Add the sherry, deglazing the pan, scraping up any brown bits, and simmer for 20-30 seconds. Add the lobster stock followed by the cream. Stir in the paprika, cayenne, salt, and pepper. Using an immersion blender, puree all ingredients until smooth and creamy. Season to taste with additional salt and pepper.
  4. Reduce heat to low. Add the bay leaves. Let simmer for 5-10 minutes. Add the lobster meat to the pot - until heated through - about 1-2 minutes. Serve hot and enjoy!
Recipe Notes

Our wine choice: the 2015 Louis Jadot Pouilly-Fuisse. This elegant white has notes of hazelnuts, toasted almond, and a touch of lemon -- a smooth, lingering finish that will leave you wanting more! Cheers!

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