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Lobster Bisque - finish with Sherry or Brandy?

m
masha Dec 31, 2008 09:20 AM

Earlier this week I posted a request for lobster bisque advice (http://chowhound.chow.com/topics/582887). Alanbarnes posted a recipe that I am using. He suggests adding Brandy to finish the bisque. I am more familiar with using Sherry. I've got both available. Which should I use? And, if sherry, should I use a dry fino like Tio Pepe or something sweeter, like Harvey's Bristol Cream? I am assuming the fino, but want to be sure. Thanks.

  1. b
    bnemes3343 Dec 31, 2008 09:35 AM

    I am more used to having it finished with Sherry (dry), but It would be interesting to do a serving with Brandy as well. Might be good.

    1. c oliver Dec 31, 2008 09:52 AM

      When alanbarnes speaks, I listen :) I also tend to "do" a recipe by the book the first time around and change next time if necessary. Either will be good I'm sure.

      1 Reply
      1. re: c oliver
        m
        masha Dec 31, 2008 09:55 AM

        That was my inclination too. Just wanted a reality check. Thanks.

      2. f
        FriedClamFanatic Dec 31, 2008 10:24 AM

        I think it might be nice. I almost always use Sherry, but have been known to substitute Marsala. The thing with Sherry and Marsala is I tend to use them a lot and brandy only for "snifting" on rare occasions, so the Brandy I have is rather exepnsive

        3 Replies
        1. re: FriedClamFanatic
          m
          masha Dec 31, 2008 10:46 AM

          Just made the bisque, using the Brandy, and it tasted good. Will probably taste even better this evening, after flavors have melded.

          My situation is the opposite of yours. I like to drink fino Sherry, butonly have about 1 cup left, which I'd like to save for drinking. So was disinclined to use it to cook. (Given it is NYE, I am do not want to go to liquor store if I can avoid it.) On the other hand, I keep some Christian Bros. brandy on hand just for cooking & baking, so was inclined to use it, all other things being equal.

          1. re: masha
            f
            FriedClamFanatic Dec 31, 2008 12:49 PM

            Jeez..we should get together and cook! (and Drink!)...LOL

            Happy New Year!

            1. re: masha
              h
              hae young Sep 19, 2009 09:37 AM

              how much brandy did you pour into the bisque? did it become more sweet? i do not have sherry wine now. so i might try adding a cup of spanish brandy into the lobster stock while letting all the alcholes being evaporated. and did you add your brandy after incoporating the bisque with cream?

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