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Creamy Lobster Bisque Turns Leftovers Into a Tasty Dish

By Tom Liddy | October 17, 2013 8:06am
 This delicious lobster bisque uses the leftovers if you've made lobster dish.
Lobster Bisque
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NEW YORK CITY — The start of fall is also the start of soup season, and this recipe calls for the leftover shells and bodies you might still have after making a lobster roll.

Combining that briny lobster flavor with swirls of sherry and cream makes a soup that tastes like it should cost a million bucks.

It takes some time to put together, but the experience in the end might even be more rewarding than eating the lobster itself.

Pair the soup with some garlicky croutons and you're good to go.

Here's how to make this tonight.


Shells and bodies from 2 small or 1 medium lobster

1 quart cooking liquid from the lobsters, or water, heated

1 head of garlic, unpeeled, sliced in half through the cloves

1 large onion, diced

4 stalks celery, diced

3 large carrots, diced

1 sprig of rosemary

1 sprig of thyme

1 small bunch of parsley

1 teaspoon of whole black peppercorns

2 tbs. kosher salt

1 bay leaf

1 cup dry white wine

1/2 cup sherry or brandy

5 tablespoons butter

4 tablespoons flour

Salt and pepper

Heavy cream

3 tablespoons tomato paste


1. Heat a large pot over medium heat. Add 1 tablespoon of the butter and sweat the vegetables until they've given off most of their liquid and are lightly colored. Add the lobster pieces and cook for 3-4 more minutes.

2. Add the wine and sherry and cook until reduced by half. Then add the warm stock (and enough additional liquid to cover the vegetables and lobster), the head of garlic, herbs, parsley, peppercorns and kosher salt and bring to a boil. After that, reduce the heat and simmer for at least an hour with the lid partially covering the pot.

3. Then strain the stock through a sieve into a large bowl, pressing the solids with the back of a spoon to extract all of the flavor. Return the stock to the pot and keep on a low simmer.

4. Meanwhile, in another pot, melt the rest of the butter. Slowly whisk in the flour and cook until the mixture turns golden brown, stirring constantly.

5. Slowly add in the stock, a couple of ladlefuls at a time while whisking until it is all incorporated. Add the tomato paste and bring to a boil. Then lower the heat to medium and reduce until thickened, about 10 minutes.

6. Swirl in some heavy cream and cook about 5 minutes more on reduced heat. Taste and add seasoning if necessary.

7. Serve with some croutons and a little more cream.