The Classic Lobster Bisque

Dry Sherry & Lobster-Base Stock
Roux-Based · Silky · Shellfish-Forward

By Chef George

A disciplined, old-world lobster bisque built without seafood stock, using a lobster-base stock prepared in
advance for consistent depth. Finished with dry sherry, cream, and butter for a clean, luxurious profile.

Lobster-Base Stock
(Prepare First)

• 3½ cups hot water
• 2½ tbsp lobster base
Whisk together until fully dissolved. Keep hot.

Classic Lobster Bisque – Dry Sherry & Lobster-Base Stock on spoon.

Lobster-Bisque Ingredients

• 4 tbsp unsalted butter
• 1 medium shallot, finely diced
• 2 tsp fresh garlic, minced
• 3 tbsp all-purpose flour
• ½ cup dry sherry (not sweet)
• Prepared lobster-base stock
• ½ tsp paprika
• 1 tbsp tomato paste (optional)
• 1½ cups heavy cream
• Tobias Garlic Salt & black pepper, to taste

Condensed Method

1. Sweat shallot and garlic in butter until translucent.
2. Stir in flour and cook blonde roux 2–3 minutes.
3. Deglaze with sherry; reduce by half.
4. Add paprika, optional tomato paste, and lobster-base stock. Simmer 20–25 minutes.
5. Blend until smooth. Return to low heat.
6. Stir in cream; simmer gently. Season with Tobias Garlic Salt.
7. Mount with butter and add lobster meat if desired.

Chef George Pairing Card

Lobster Bisque Grilled Cheese

Ingredients (2 Sandwiches)
• 4 slices brioche or pain de mie
• 3 oz Gruyère, shredded
• 2 oz sharp white cheddar, shredded
• 1 tbsp grated Parmigiano-Reggiano
• 2 tbsp unsalted butter, softened
• Optional: chopped lobster meat or chives

Method

1. Butter one side of each bread slice.
2. Combine cheeses and optional lobster meat.
3. Build sandwich with buttered sides out.
4. Grill slowly over medium-low heat until golden and melted.
5. Rest 1 minute, slice, and serve with hot lobster bisque.

Chef Pairing Logic

Nutty Gruyère echoes sherry notes, cheddar provides bite, and Parmesan bridges the bisque’s umami. Soft
bread absorbs bisque without collapsing.

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