Maine Lobster Bisque Recipe

Prepare lobster

If using live lobster: bring a large pot of salted water to a boil and cook lobsters 8–10 minutes until shells are bright red. Remove and cool slightly. Remove meat from tails and claws, reserving about 3/4 cup chopped meat for garnish and 1 1/4 cups for blending. Reserve shells. If using precooked lobster: reserve meat and shells from two lobsters or use purchased shells.

Make lobster stock

In a large saucepan or skillet, dry-roast the lobster shells over medium-high heat for 4–6 minutes until fragrant and slightly browned, turning occasionally. Transfer shells to a stockpot, add water, white wine, bay leaf, peppercorns, and thyme. Bring to a simmer, then reduce heat and simmer gently for 25–30 minutes. Strain stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids and keep stock warm. You should have roughly 1 – 1.2 liters; reduce by simmering if too watery.

In a heavy-bottomed pot over medium heat, melt the butter. Add chopped onion, carrot, and celery and sweat gently for 8–10 minutes until vegetables are softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 2–3 minutes to caramelize slightly and remove raw edge. Sprinkle in the flour and cook, stirring constantly, 1–2 minutes to make a light roux; this will help the bisque thicken and give a slight nuttiness.

Carefully add about 250 ml of the warm lobster stock to the pot while whisking to deglaze and incorporate the roux. Then gradually add the remaining stock, whisking to combine. Add optional chopped tomato if using. Bring to a gentle simmer and cook 12–15 minutes to marry flavors.

Carefully transfer the soup (vegetables and liquid) in batches to a blender and puree until very smooth, or use an immersion blender in the pot. For an ultra-silky bisque, pass the blended soup through a fine-mesh sieve or chinois, pressing with the back of a ladle to extract as much liquid as possible. Return strained soup to a clean pot and keep over low heat.

Add cognac and sherry to the soup off heat (or briefly over low heat) and stir. Slowly whisk in cream and milk, warming gently but do not boil after adding the cream. Taste and season with sea salt, freshly ground black pepper, and lemon juice to brighten. If needed, adjust thickness with a little more milk or reduced stock; target a velvety, coat-the-spoon consistency.

Stir in about 1/2 cup of the reserved chopped lobster meat to warm through for body (reserve remaining for garnish). Heat gently 2–3 minutes, do not simmer vigorously.

Ladle bisque into warmed bowls. Garnish each bowl with a tablespoon or two of reserved chilled lobster meat, a drizzle of heavy cream, and a sprinkle of sliced chives. Serve immediately with crusty bread or warm buttered toast points.