Lobster Bisque

Name: Lobster Bisque
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 tablespoons dry sherry; 1¼ cups (300 ml) heavy cream; ⅛ teaspoon cayenne pepper; ½ teaspoon salt; ¼ cup (45 g) long-grain white rice; 4 cups (960 ml) shellfish stock; 1 pound (455 g) cooked lobster, chopped; 1 tablespoon tomato paste; 2 tablespoons unsalted butter; ¾ cup (180 ml) dry white wine; ⅓ cup (45 g) chopped shallots

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This traditional lobster bisque is rich, creamy, and luxurious, with a hint of sherry and a little heat from cayenne pepper. You can easily transform this into a crab bisque by substituting 1 pound (455 g) of cooked lump crabmeat for the lobster.

Ingredients

2 tablespoons unsalted butter
⅓ cup (45 g) chopped shallots

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

In a large saucepan, melt the butter over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the wine, stock, rice, and tomato paste. Bring to a simmer and cook, covered, until the rice is tender, about 25 minutes. Remove from the heat and let cool for several minutes.

Add about two-thirds of the lobster meat to the soup. Working in batches, ladle the soup in