📝 About This Recipe
Experience the opulence of a high-end steakhouse in a fraction of the time with this 'Seafood Fast Food' masterpiece. By utilizing high-quality prepared seafood stock and pre-cooked lobster meat, we bypass the hours of shell-roasting without sacrificing that deep, briny soul. This bisque is silky, rich with sherry, and finished with a hit of cayenne for a sophisticated flavor profile that tastes like it simmered all day.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 pieces Shallots (minced very fine)
- 3 cloves Garlic (grated or pressed)
- 1 stalk Celery (finely minced)
- 2 tablespoons Tomato Paste (for color and depth)
The Liquid Gold
- 3 tablespoons All-purpose Flour (to thicken)
- 4 cups Seafood or Lobster Stock (warmed)
- 1/2 cup Dry Sherry (do not use cooking sherry; use drinkable quality)
- 1 cup Heavy Cream (at room temperature)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Old Bay Seasoning
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
The Seafood and Garnish
- 12-16 ounces Cooked Lobster Meat (chopped into bite-sized chunks)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Sea Salt and White Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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2
Add the minced shallots and celery. Sauté for 3-4 minutes until translucent and soft, but not browned.
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3
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep rust color and smells sweet.
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4
Sprinkle the flour over the aromatics and whisk for 1-2 minutes to create a light roux. This removes the raw flour taste.
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5
Slowly pour in the dry sherry while whisking vigorously to prevent lumps. Let it bubble for 1 minute until slightly reduced.
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6
Gradually whisk in the warmed seafood stock, one cup at a time, ensuring the mixture is smooth before adding more.
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7
Add the Old Bay, cayenne, and Worcestershire sauce. Bring the mixture to a gentle simmer (do not boil hard).
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8
Reduce heat to low and simmer for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
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9
For a truly professional 'fast food' texture, use an immersion blender to puree the soup until completely smooth. (Optional but recommended).
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10
Stir in the heavy cream and the lemon juice. The soup should turn a beautiful creamy orange hue.
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11
Gently fold in 3/4 of the chopped lobster meat. Let it sit in the hot liquid for 2 minutes just to warm through—do not overcook or it will become rubbery.
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12
Taste and season with sea salt and white pepper. White pepper is used to maintain the pristine look of the bisque.
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13
Ladle into warm bowls. Garnish with the remaining lobster meat pieces and a generous sprinkle of fresh chives.
💡 Chef's Tips
Always warm your stock before adding it to the roux to ensure a perfectly smooth, lump-free texture. If you can't find lobster meat, high-quality lump crab meat or even langoustines make an excellent 'express' substitute. Don't skip the tomato paste; it provides the signature orange color and a necessary savory backbone to the bisque. To make it even richer, finish each bowl with a tiny 'float' of extra sherry right before serving. Use white pepper instead of black pepper to keep the soup's appearance clean and professional.
🍽️ Serving Suggestions
Serve with warm, buttery brioche rolls or garlic-rubbed crostini for dipping. A crisp, chilled glass of Chardonnay or a dry Sparkling Wine cuts through the richness beautifully. Pair with a simple arugula salad with a lemon vinaigrette to balance the creamy flavors. Serve in a sourdough bread bowl for the ultimate 'Seafood Fast Food' experience. Offer a side of salted butter and lemon wedges for guests to customize their lobster chunks.