Lobster Bisque Recipe

Prepare and poach lobster

Bring a large pot of water to a rolling boil. Add a generous pinch of salt. Submerge the live lobster headfirst (or place lobster tails in) and cook until shell is bright red and internal temperature reaches 140°F (about 8–10 minutes for a 1.5–2 lb lobster). Remove lobster and cool slightly. Reserve cooking liquid.

Extract meat and break shells

When cool enough to handle, remove lobster meat from claws and tail. Chop meat into roughly 1/2-inch pieces and refrigerate 1 cup for finishing. Reserve shells and bodies—crack them into pieces with a heavy knife or kitchen mallet to expose marrow and flavor.

Roast shells and vegetables

Preheat oven to 425°F (220°C). On a sheet pan toss the lobster shells with 2 tbs butter and spread out. Roast 12–15 minutes until shells are fragrant and lightly browned (turn once). Meanwhile, in a medium pan over medium heat, sweat the chopped carrot, onion and celery in 1 tbs butter until softened, about 6 minutes.

Deglaze and simmer stock

Transfer roasted shells and sweated vegetables to a large stockpot. Add tomato paste and cook 1–2 minutes, stirring. Pour in dry white wine to deglaze, scraping browned bits from pan. Add 6 cups water, bay leaf, peppercorns, thyme and 1 tsp salt. Bring to a simmer, reduce heat to low, and simmer gently, uncovered, 35–45 minutes to extract flavor.

Strain stock

Strain the stock through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Discard solids. If stock seems thin, reduce over medium heat 10–15 minutes until more concentrated (you should end up with about 4–5 cups flavorful lobster stock). Keep warm.

Make roux and saute aromatics

In a heavy-bottomed saucepan over medium heat, melt 3 tbs butter. Add the finely diced shallots and sweat until translucent (2–3 minutes). Add minced garlic and cook 30 seconds until fragrant. Sprinkle in 3 tbs flour and stir constantly, cooking the roux for 2–3 minutes until lightly golden (do not brown).

Add stock and simmer

Gradually whisk in 3 cups of the warm lobster stock to the roux, making sure no lumps remain. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Add remaining stock as needed to reach desired consistency (about 4–5 cups total).

Purée and strain

Using an immersion blender (or transfer in batches to a blender), purée the soup until very smooth. For an extra-silky bisque, pass the puréed soup through a fine-mesh sieve or chinois, pressing with the back of a ladle to extract a smooth cream-colored bisque. Return to the pot.

Enrich with cream and milk

Stir in 1 cup heavy cream and 1 cup whole milk. Warm gently over low heat—do not boil once dairy has been added. Taste and season with sea salt and freshly ground black pepper. Add 1 tsp lemon juice to brighten flavors.

Optional flambé

If using, warm the cognac or brandy in a small pan, pour over the strained purée and carefully ignite to flambé for a few seconds, allowing alcohol to burn off and flavor to concentrate. Stir into bisque after flames subside.

Fold in lobster meat

Lower heat to very gentle. Add the reserved chopped lobster meat to the bisque to warm through (2–3 minutes). Reserve a few small pieces for garnish if desired.

Finish with Sambuca and butter

Stir in 1 tablespoon Sambuca and 1 tablespoon cold cubed butter, whisking until butter is emulsified into the soup for shine and mouthfeel. Taste and adjust seasoning with additional sea salt and black pepper if needed.

Serve

Ladle the bisque into warmed bowls. Garnish each bowl with a sprinkle of finely snipped fresh chives, the reserved lobster pieces, and an extra drizzle (optional) of a few drops of Sambuca on top for aroma. Serve immediately.