Sherried Lobster Bisque Recipe

Name: Sherried Lobster Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 6 stalks celery, chopped; 1 yellow onion, chopped; 1/4 teaspoon dried thyme; 1/2 teaspoon dried red pepper flakes; 1 tablespoon lemon, zest of; 1 1/3 cups chicken broth; 2 tablespoons cornstarch, dissolved in cold water (or no starch); 1 1/3 cups half-and-half; 1 lb lobster meat, cooked; 2 tablespoons dry sherry; salt and pepper; 1 tablespoon red sweet bell pepper, slivers

Servings: persons

3 tablespoons butter
6 stalks celery, chopped
1 yellow onion, chopped
1/4 teaspoon dried thyme
1/2 teaspoon dried red pepper flakes
1 tablespoon lemon, zest of
1 1/3 cups chicken broth
2 tablespoons cornstarch, dissolved in cold water (or no starch)
1 1/3 cups half-and-half
1 lb lobster meat, cooked
2 tablespoons dry sherry
salt and pepper
1 tablespoon red sweet bell pepper, slivers

1
In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
2
Cook until vegetables are softened, about 20 minutes.
3
Gradually stir in broth and half and half.
4
When warm, stir in cornstarch.
5
Heat on medium until bubbly and thick, about 10 minutes.
6
Add the cooked lobster, sherry, salt and pepper.
7
Garnish with red pepper slivers.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 6 stalks celery, chopped, 1 yellow onion, chopped, 1/4 teaspoon dried thyme, and more.

Yes, Sherried Lobster Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherried Lobster Bisque

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