Lobster Bisque Recipe
Lobster, Cream, Cognac, Puff Pastry
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Ingredients
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Lobster & Shellstock
Bisque Base (Stock & Mirepoix)
Finish & Enrichment
Puff Pastry Garnish
Method
Lobster & Shellstock
- 1
Cook and Reserve Meat
Bring a large pot of salted water to a rolling boil. Add live lobsters and cook for 8–10 minutes for 1.25–1.5 lb lobsters until bright red. Remove and immediately plunge into an ice bath to stop cooking. When cool enough to handle, crack shells and remove tails and claws. Reserve lobster meat (keep whole or chop into bite-sized pieces) and set aside chilled (about 1–1.5 cups meat). Break and reserve all shells (bodies, claws, tail shells) for stock.
Bisque Base (Stock & Mirepoix)
- 2
Roast Shells (optional)
Preheat oven to 425°F (220°C). Spread reserved lobster shells and any shrimp shells on a rimmed baking sheet. Roast 12–15 minutes until shells deepen in color. This step increases flavor.
- 3
Start the Stock
In a large heavy pot, melt 1 tbs butter over medium heat. Add chopped onion, carrot and celery and sweat 6–8 minutes until softened but not colored. Add smashed garlic and 2 tbs tomato paste; cook 2 minutes, stirring, until paste darkens slightly. Add roasted shells, white wine and raise heat to medium-high. Simmer 2–3 minutes to reduce wine by half.
- 4
Simmer
Add 6 cups water, bay leaf, thyme and peppercorns. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 35–40 minutes, occasionally skimming foam. Taste and adjust salt. Strain stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids. You should have about 4–5 cups of shell stock.
Finish & Enrichment
- 5
Roux & Flavor Base
In a separate heavy saucepan, melt 3 tbs butter over medium heat. Whisk in 3 tbs flour and cook 2–3 minutes, stirring, until the mixture is bubbly and slightly golden (light roux). Slowly whisk in 3 cups of the warm lobster stock in small additions until smooth, then add remaining stock and bring to a gentle simmer.
- 6
Deglaze & Add Cognac
Reduce heat to low. Stir in 1 tbs tomato concassé (or crushed tomato) and 3 tbs cognac. If you prefer, remove the pan from heat and carefully flambé the cognac (optional) — allow flames to die out before returning to stove. Simmer 6–8 minutes to meld flavors.
- 7
Blend for Silkiness
Using an immersion blender (or working in batches in a blender), puree the soup until smooth and silky. For an extra-smooth bisque, pass the pureed soup through a fine sieve or chinois, pressing with the back of a ladle.
- 8
Enrich & Finish
Return the strained bisque to low heat. Stir in heavy cream and warm through gently — do not boil. Add reserved lobster meat to heat through for 2–3 minutes. Stir in lemon juice, taste and adjust seasoning with salt and freshly ground black pepper.
Puff Pastry Garnish
- 9
Prepare Pastry
Preheat oven to 400°F (200°C). Roll the thawed puff pastry sheet slightly to 1/8" thickness. Cut into desired shapes (rounds to fit bowls or thin strips for lids). Place on a parchment-lined baking sheet. Whisk egg with 1 tsp water to make egg wash, brush pastry, and sprinkle with coarse salt or sesame seeds if using.
- 10
Bake
Bake 10–12 minutes until puffed and golden. Cool slightly on a rack; they will crisp as they cool.
- 11