New England Lobster Bisque
85% authentic · American
A hearty and flavorful bisque with a New England influence, featuring a touch of sherry, a richer cream base, and often incorporating a small amount of finely diced lobster into the soup itself.
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Ingredients
- Live lobsters2 (about 1.5 lbs each)
- Unsalted butter4 tbsp
- Leeks2, white and light green parts only, thinly sliced
- Fennel bulb1/2, finely chopped
- Garlic cloves2, minced
- Tomato paste1 tbsp
- Dry sherry1/2 cup
- Fish stock or clam juice5 cups
- Heavy cream1.5 cups
- Lobster roe (optional)1 tbsp
- Saltto taste
- White pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Extract lobster meat from shells, reserving shells. Chop meat into small pieces, reserving some larger pieces for garnish if desired. Sauté shells in a dry pan until fragrant.
- 2
In a large pot, melt butter over medium heat. Add sliced leeks and chopped fennel. Cook until softened, about 8-10 minutes.
- 3
Add minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- 4
Add the sautéed lobster shells to the pot. Pour in the sherry and scrape up any browned bits. Let it simmer for 2 minutes.
- 5
Add the fish stock or clam juice. If using lobster roe, whisk it in now. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 6
Strain the broth through a fine-mesh sieve, pressing solids. Discard solids. You should have about 4 cups of broth.
- 7
Return broth to the pot. Stir in the heavy cream and the chopped lobster meat (not reserved garnish pieces). Heat gently until warmed through, about 5-7 minutes. Do not boil.
- 8
Season with salt and white pepper to taste.
- 9
Ladle into bowls, garnish with reserved lobster pieces and fresh parsley.
