25 (Lobster Bisque & Popovers)

Posted by Suzy Sapir on Aug 13th 2025

Thanks so much to Robert Orr of ORrganic Farm in Carver MA for the lobsters from his traps. If you need local beef he is also your guy so look him up! The replay of the live can be watched below and the recipes are beneath it! Enjoy!! Suzy

From Shell to Bowl Lobster Bisque with Sherry

Serves 10–12, with extra stock for freezing

Seafood Stock Ingredients

Shells/bodies from 4–6 cooked lobsters (meat removed)
2 Tbsp olive oil or butter
2 medium onions, roughly chopped
1 lemon halved
8 cloves garlic, smashed
2 tsp Hippy Pilgrim Salt-Free Garlic Herb Seasoning
1 tsp smoked paprika
Bunch of fresh dill and parsley (or 2 tsp dried)
3 cups dry white wine
12 cups water

Bisque Ingredients

8 cups prepared lobster stock (from above)
1 lb or more cooked lobster meat, chopped (from your 4–6 lobsters)
4 Tbsp butter
4 TB flour
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
2 Tbsp tomato paste
2 tsp Hippy Pilgrim Shallot Garlic Salt (plus more to taste)
1 cup dry sherry
2 cups heavy cream
Optional: 1 tsp smoked paprika for color
Fresh chives or parsley, for garnish

Step 1 – Build the Stock

In a large stockpot, heat olive oil over medium heat. Add lobster shells/bodies and cook 5–6 minutes until fragrant and lightly browned.
Add onions, lemon slices, garlic, Garlic Herb seasoning, smoked paprika, and dill. Cook another 4 minutes.
Pour in white wine, scraping up any browned bits. Simmer 3–4 minutes to cook off alcohol.
Add water, bring to a boil, then reduce heat and simmer uncovered 35–40 minutes.
Strain through a fine-mesh sieve, pressing on solids to extract every drop. Discard solids. You’ll have about 8 cups for the bisque plus extra for freezing.

Step 2 – Make the Bisque

In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic; cook 4–5 minutes until softened. Stir in flour.
Stir in tomato paste and Shallot Garlic Salt; cook 30 seconds.
Pour in 8 cups lobster stock and sherry. Bring to a gentle boil, then reduce to a simmer for 8 minutes stirring to be sure the flour and paste were properly combined.
Use an immersion blender to puree until smooth and velvety.
Stir in heavy cream, smoked paprika (if using), and lobster meat. Warm gently for 3–4 minutes — do not boil.
Taste and adjust seasoning with more Shallot Garlic Salt if needed.

Serve

Ladle into bowls, garnish with chives or parsley, and serve hot with our Garlic Herb Popovers or crusty bread for dunking.

Easy Garlic Herb Popovers

Serves: 6–8 popovers

Ingredients

1 cup whole milk (room temperature)
2 large eggs (room temperature)
1 cup all-purpose flour
1 Tbsp unsalted butter, melted (plus extra for greasing the pan)
1 tsp Hippy Pilgrim Garlic Herb Salt Free Seasoning
1 tsp Hippy Pilgrim Original Garlic Salt
1/4 tsp black pepper (optional)

Instructions

Preheat & Prep:

Place a popover pan (or muffin tin) on the middle rack of your oven.
Preheat oven to 450°F with the pan inside. This ensures a hot surface for the batter to puff up quickly.

Make the Batter:

In a medium mixing bowl, whisk milk and eggs until smooth and frothy.
Add flour, melted butter, Garlic Herb Seasoning, Original Garlic Salt, and pepper (if using).
Whisk until just combined — batter should be thin and slightly lumpy, not overmixed.

Heat & Fill:

Once the oven reaches temperature, carefully remove the hot pan.
Grease each cup generously with butter to prevent sticking.
Immediately pour the batter into the cups, filling each about 2/3 full.

Bake Without Peeking:

Bake at 450°F for 15 minutes.
Without opening the oven door, reduce temperature to 350°F and bake for an additional 15–18 minutes, until puffed and deep golden brown.

Serve Immediately:

Popovers are best right out of the oven while they’re hot and crisp.
Serve with softened butter or even a smear of herbed cream cheese for extra indulgence.

Pro Tips for Foolproof Popovers

Room temperature ingredients are key — cold milk or eggs can keep them from puffing properly.
Don’t open the oven door while baking; the steam is what makes them rise dramatically.
For extra crisp edges, let the baked popovers rest in the turned-off oven with the door cracked for 5 minutes before serving.