Lobster Bisque

Prep Time : 20 minutes
Cook Time : 15 minutes
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Serves Approximately 1 gallon

1 Tbs olive oil or clarified butter
1/2 cup diced shallots
2-3 cups excellent quality sherry wine
5 lbs Glace de Veau Roasted Veal Stock Reduction
1-2 tsp saffron
3 quarts Schroeder’s heavy whipping cream
1/4-1/3 cup red roux (clarified butter, flour, Hungarian paprika)
1/2-1 cup cognac
1 lb diced lobster meat
Sea salt, to taste
White pepper, to taste

  1. Sweat shallots in olive oil in a heavy bottom kettle. Add sherry; reduce by 70%.
  2. Stir in Glace de Veau Roasted Veal Stock Reduction and saffron; reduce by 20%. Stir in heavy whipping cream and roux. Simmer and reduce by 10%.
  3. Flame cognac; add to bisque (you may also add during sherry reduction). Stir in lobster meat; season to taste with salt and white pepper.
  4. Serve with unreduced sherry or reduced cream in a squirt bottle, etc.


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