Sherried Lobster Bisque
Submitted by lethal
Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minThis bisque is built for a date night. Two lobster tails, a handful of red potatoes, and clam juice simmer together before everything gets blended smooth and enriched with light sour cream. A splash of dry sherry and a whisper of thyme at the finish, and you’ve got the most romantic soup you’ll ever ladle into a bowl.
The potato does double duty here, acting as the thickener instead of a traditional roux. Blended smooth, it gives the bisque that velvety body without heavy cream.
Forty minutes from start to table. Elegant enough for an anniversary, easy enough for a random Tuesday when you want to feel fancy.
Kitchen Tips
- Carefully loosen the lobster meat from the shell to keep the pieces intact for the final presentation
- Process the potato mixture until completely smooth for that classic bisque texture
- Stir the sour cream into one cup of the potato mixture first, then add the rest to prevent curdling
- Keep the heat low once the lobster goes in; you just want it warmed through, not toughened
Ingredients
Directions
Cut Lengthwise Through Top Of 1 Lobster Shell.
Press Shell Open.
Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
Coarsely Chop and Set Aside.
Repeat Procedure With Other Tail.
Combine Potatoes And Onion, Garlic, Water and Clam Juice.
Bring To A Boil.
Cover and Reduce Heat and Simmer 12 Min. OR Until Tender. Set Aside.
Position Knife Blade in Processor; Add Potato mixture.
Process Until Smooth.
Return 1 Cup Potato Mixture To Saucepan.
Add Sour Cream, Stirring Well.
Add Remaining Potato Mixture; Stir Well.
Place Over Low Heat; Add Lobster, Thyme, Pepper and Dry Sherry.
Comments
