Chef George’s Simple Lobster Bisque

By Chef George

Roux-based • Single-pot • Lobster-forward • Sherry-finished

Yield: Approx. 1½ quarts (6–8 portions)

Ingredients

• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup yellow onion, fine dice
• 8–10 oz cooked lobster meat, chopped
• ¼ cup dry sherry wine
• 4 tbsp all-purpose flour
• 3–4 cups water
• 1½ tbsp Minor’s Lobster Base
• Whole milk, as needed
• Heavy cream, as needed
• ½ tsp sweet paprika
• 8–12 saffron threads, lightly crushed
• ¼ tsp white pepper
• Kosher salt, to taste

Chef George Simple Lobster Bisque in a bowl

Chef George Method

1. Melt butter over medium heat. Add garlic and onion; sauté until soft and aromatic with no color.
2. Add lobster meat and gently sauté 1–2 minutes to infuse the butter.
3. Deglaze with sherry wine and reduce until nearly dry and glossy.
4. Sprinkle flour evenly over mixture; cook 2–3 minutes to form a lobster-infused blonde roux.
5. Add paprika and saffron; bloom briefly (10–15 seconds).
6. Whisk in water combined with Minor’s Lobster Base gradually until smooth.
7. Add milk and cream slowly, alternating, until desired thickness and richness are achieved.
8. Season lightly and hold at a low simmer for 5 minutes. Do not boil.

Chef Notes

• Lobster is cooked before the roux to infuse both fat and flour with flavor.
• Sherry provides balanced sweetness and acidity without overpowering dairy.
• Paprika and saffron deliver classic bisque color without tomato paste.
• Thickness is built by feel for service flexibility.
• Optional: Use an immersion blender briefly to reduce thickness and smooth overall texture, based on the chef’s preference.
• Minor’s Lobster Base contains salt—season conservatively

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