Luxury Lobster Bisque
Indulge in the rich flavors of this exquisite Lobster Bisque, inspired by the renowned DORIS & ED'S of Highlands, New Jersey, a beloved eatery at the Jersey Shore. This velvety soup showcases the sweet and succulent taste of lobster, harmoniously blended with creamy half-and-half and a hint of sherry, making it a perfect appetizer for a special occasion or a comforting bowl on a chilly evening. With its elegant presentation and refined flavors, this bisque will surely impress your guests and bring a touch of coastal charm to your dining table.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
lobster meat
3 (11 1/3 ounce) cans (must be frozen and thawed, with liquid reserved)
unsalted butter
3/4 cup (melted)
all-purpose flour
3/4 cup (for use in roux)
fine sea salt
1 1/2 teaspoons (to taste)
cayenne pepper
1/2 teaspoon (to taste)
half-and-half
8 cups (heated until just below boiling)
sherry wine
1/4 cup (medium-dry, such as Sandeman Amontillado)
Instructions
1
Start by coarsely chopping the frozen lobster meat and set aside. In a heavy 6-quart kettle, melt the unsalted butter over low heat until fully liquid.
2
Add the lobster meat along with the reserved liquid from thawing the lobster, stirring gently to combine. Cover the kettle and sweat the mixture over low heat, stirring occasionally, for approximately 25 minutes to allow the flavors to meld.
3
Gradually sprinkle in the flour, fine sea salt, and cayenne pepper, stirring continuously to create a smooth roux. Cook this mixture over low heat for about 10 minutes, ensuring it does not brown.
4
In a separate large saucepan, heat the half-and-half over low-medium heat until it just begins to 'smile' – look for tiny bubbles forming around the edges. Ensure it does not reach a boil.
5
Carefully pour the heated half-and-half and the sherry wine into the lobster mixture in the kettle. Stir well to combine and let it cook gently at a bare simmer for another 10 minutes, taking care not to let it boil.
6
Serve the lobster bisque hot, garnished with a sprinkle of fresh parsley or chives if desired. This bisque can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, until warmed through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luxury Lobster Bisque?
It is a rich and velvety soup that combines succulent lobster meat with creamy half-and-half and a touch of sherry wine.
Which famous restaurant inspired this recipe?
This recipe is inspired by the renowned DORIS & ED'S of Highlands, New Jersey, located at the Jersey Shore.
How much lobster meat is required for this recipe?
The recipe calls for three 11 1/3 ounce cans of lobster meat.
Should the lobster meat be fresh or frozen?
The recipe specifies using frozen lobster meat that has been thawed.
Do I discard the liquid from the thawed lobster?
No, you should reserve the liquid from the thawed lobster to add back into the soup.
What kind of butter should I use?
You should use 3/4 cup of unsalted butter.
How do I prepare the lobster meat before cooking?
The lobster meat should be coarsely chopped before being added to the kettle.
How long should I sweat the lobster in butter?
You should sweat the lobster and its reserved liquid in melted butter for approximately 25 minutes over low heat.
What ingredients are used to create the roux?
The roux is created by stirring all-purpose flour, fine sea salt, and cayenne pepper into the butter and lobster mixture.
How long does the flour mixture need to cook?
The flour mixture should cook over low heat for about 10 minutes, making sure it does not brown.
How much half-and-half is needed for this bisque?
The recipe requires 8 cups of half-and-half.
What temperature should the half-and-half reach before adding it to the soup?
It should be heated until it just begins to 'smile,' which means tiny bubbles are forming around the edges but it is not boiling.
What type of sherry wine is recommended?
A medium-dry sherry, such as Sandeman Amontillado, is recommended.
How much sherry wine is used in the recipe?
The recipe uses 1/4 cup of sherry wine.
How long does the soup simmer after adding the cream and sherry?
The mixture should cook gently at a bare simmer for an additional 10 minutes.
Can I let the lobster bisque boil?
No, you should take care not to let the bisque boil once the cream is added to prevent curdling.
What are the recommended garnishes for this soup?
You can garnish the bisque with a sprinkle of fresh parsley or chives.
Can this lobster bisque be made ahead of time?
Yes, it can be made ahead and stored in the refrigerator for up to 2 days.
What is the best way to reheat the bisque?
Reheat it gently over low heat, stirring frequently, until it is warmed through.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and refined flavors make it a perfect appetizer for special occasions or holidays.
How much cayenne pepper is used?
The recipe calls for 1/2 teaspoon of cayenne pepper.
How much sea salt is required?
The recipe uses 1 1/2 teaspoons of fine sea salt.
What size kettle should I use to cook the bisque?
A heavy 6-quart kettle is recommended for this recipe.
What is the primary texture of this soup?
The texture is described as velvety, smooth, and creamy.
How many total ingredients are used in this recipe?
There are 7 primary ingredients used in this Luxury Lobster Bisque.
What is the purpose of the flour in this recipe?
The flour is used to create a roux, which acts as a thickening agent for the bisque.
Does this soup contain any vegetables?
This specific version focuses on lobster, cream, and seasonings without added aromatic vegetables like onions or celery.
What level of heat should be used for most of the cooking process?
Low heat is used throughout most of the process to ensure delicate ingredients don't burn or curdle.
Can I use salted butter instead of unsalted?
While the recipe calls for unsalted, you can use salted butter, but you should reduce the amount of added sea salt accordingly.
What category of food does this recipe belong to?
This recipe is categorized as a gourmet seafood soup or appetizer.