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Creamy Homemade Lobster and Tomato Bisque

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1/4 cup dry sherry
  • 1 (15-ounce) can crushed fire-roasted tomatoes
  • 3 cups seafood or lobster stock
  • 1 cup heavy cream
  • 1 tbsp tomato paste
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 8 ounces cooked lobster meat, chopped
  • 2 tbsp fresh chives, finely chopped
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Melt butter in a Dutch oven over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 more minute until fragrant.
  • Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
  • Slowly pour in the dry sherry, scraping the bottom of the pot. Let it reduce by half. Whisk in the tomato paste.
  • Gradually whisk in the seafood stock, then add the crushed tomatoes, paprika, and cayenne pepper. Bring to a simmer and cook for 15 minutes.
  • Carefully blend the soup in batches until completely smooth. An immersion blender can also be used.
  • Return the soup to the pot over low heat. Slowly stir in the heavy cream. Do not let it boil.
  • Add the chopped lobster meat and warm through for 2-3 minutes.
  • Season with salt and pepper to taste. Serve immediately, garnished with fresh chives.

Notes

For the best flavor, use a good quality dry sherry, not 'cooking sherry,' which contains added salt and preservatives.
Keyword Lobster Bisque, seafood