Yield: Yields about 6 cups
Servings: 5 or 6 as an appetizer
Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).
Make Ahead Tips
The bisque and lobster garnish can be refrigerated separately for up to 1 day. Reheat over medium-low heat before serving.
Begin the meal with Mixed Greens with Goat Cheese & Orange-Fennel Seed Vinaigrette.
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This is very tasty, I ate this first time and am gonna love this...
Love Love. So, we actually made the stock about 2 months ago after eating lobster. Not to this recipe, but really close in hind sight! (Years of experience reading this mag.) Kept in freezer. Had a craving for lobster bisque, happened to have a bunch of lump crab in fridge, looked up this recipe, made it, sub crab meat and voila! Thank you!
Outstanding! My husband and I made this together. He's been craving lobster so we bought a 3-pounder and made this bisque and some spicy lobster pasta from this month's Bon Appetit. We found the directions a little vague on the body and roe parts and kept re-reading the recipe. Either way, aside from having extra lobster, we followed the directions as best we understood and the bisque is fantastic.
I made this recipe and served it on a boat, OMG it was fantastic. The flavor was rich, well balanced, with the right hint of sherry. Everyone raved about it and it was wonderful for a cold night on the water.I did buy females as suggested in the link although the fish monger thought I was nuts when I asked for them. The roe definitely added a deeper flavor.The only issue I had was that it was so labor intensive. I made a triple batch and it took 6 hours to complete. I also ended up running the lobster that goes into the soup through the food processor to break apart the strands better than pushing it through a strainer as that just did not seem to work.
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