Lobster Bisque Recipe

Cook and pick lobster

If using live lobsters: bring a large stockpot of heavily salted water to a rolling boil. Add lobsters, cover, and cook 8–10 minutes until shells are bright red. Remove and cool until manageable. Reserve cooking liquid (strain and refrigerate) or discard. Remove meat from tails and claws; reserve 1 cup chopped meat for garnish and refrigerate. Reserve shells and carcasses for stock. If using purchased shells/carcasses, proceed with them.

Sauté vegetables and shells

In a large heavy pot or Dutch oven, melt 4 tbs butter over medium-high heat. Add roughly chopped carrot, celery, onion and smashed garlic. Cook, stirring, until vegetables soften and begin to brown, about 6–8 minutes. Add lobster shells and stir, letting shells brown and caramelize for 4–5 minutes to deepen flavor.

Develop flavors

Stir in 2 tbs tomato paste and cook 2 minutes to remove raw flavor. Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Reduce wine by about half, 2–3 minutes.

Simmer stock

Add 6 cups cold water (or a mix of reserved cooking liquid and water), bay leaf, thyme sprigs, peppercorns and 1.5 tsp kosher salt. Bring to a simmer, reduce heat to low and gently simmer, uncovered, for 35–40 minutes to extract flavor from shells and vegetables.

Strain

Carefully strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids. Taste and adjust seasoning; the strained broth is the base for the bisque.

Make a roux: in a small skillet over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook, stirring, for 1–2 minutes until the mixture is pale golden and smells toasty. This will thicken the bisque without a raw flour flavor.

Temper and add roux to broth: ladle about 1 cup of the hot strained lobster broth into the roux, whisking constantly to make a smooth slurry. Gradually whisk the slurry back into the pot of strained broth. Bring to a gentle simmer and cook 5–7 minutes until the broth begins to thicken slightly.

Purée (optional for extra silkiness): for a very smooth bisque, purée the broth in batches in a blender or use an immersion blender until completely smooth. Return to the pot. (If you prefer a chunkier bisque, skip puréeing.)

Finish with cream and sherry: reduce heat to low. Stir in 1 cup heavy cream and 3 tbs sherry. Warm gently; do not boil once cream is added to avoid breaking. Add 1 tsp cayenne (or less to taste) and 1/2 tsp freshly ground black pepper. Simmer on low for 3–4 minutes to meld flavors.

Mount with butter and adjust seasoning: remove pot from heat. Whisk in 2 tbs cold unsalted butter a little at a time to give the bisque a glossy, rich finish. Taste and add salt to taste or more sherry if desired.

Add lobster meat: fold in the reserved 1 cup chopped lobster meat and warm through gently for 1–2 minutes. If using, splash the optional 1 tbs extra sherry over the meat before stirring it in for extra brightness.

Garnish and serve: ladle bisque into warmed bowls, sprinkle 2 tbs finely snipped chives over each bowl. Serve immediately.