Lobster Bisque Recipe

Cook lobsters and reserve meat

Bring a large pot of salted water to a rolling boil. Add live lobsters and cook 8–10 minutes until shells are bright red and meat is just cooked. Remove lobsters and immediately plunge into an ice bath. When cool, remove tails and claws; crack shells and extract meat. Reserve about 3 oz of chopped tail meat for garnish (place refrigerated). Reserve the shells and bodies for stock.

Sweat vegetables and shells

In a large heavy-bottomed pot over medium heat, melt 2 tbs butter. Add chopped onion, carrot, celery and smashed garlic; cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add lobster shells and bodies; increase heat to medium-high and sauté until shells take on a deeper red and are fragrant, about 6–8 minutes.

Deglaze and simmer stock

Stir in 2 tbs tomato paste and cook 2 minutes. Pour in the white wine to deglaze, scraping up browned bits. Add cold water, bay leaf, thyme sprigs, peppercorns and 1 tsp kosher salt. Bring to a simmer, reduce heat to low and simmer gently, partially covered, for 45–60 minutes to extract flavor. Skim foam occasionally.

Strain stock

Remove from heat and strain stock through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids. If you want a clearer stock, line sieve with cheesecloth. Keep stock warm.

Make roux and aromatics

In a clean heavy pot, melt 3 tbs butter over medium heat. Add minced shallots and cook until translucent, 2–3 minutes. Sprinkle in flour and cook, stirring constantly, 2–3 minutes to form a blond roux (do not brown excessively).

Add stock and simmer

Gradually whisk in about 4 cups of the warm strained lobster stock, mixing thoroughly to avoid lumps. Bring to a gentle simmer and cook 10–15 minutes until slightly thickened. If additional body is needed, add remaining stock and simmer a few more minutes.

Finish with sherry & cream

Stir in dry sherry and let cook 1–2 minutes to meld flavors. Reduce heat to low and whisk in heavy cream and tomato concassé (if using). Simmer very gently 3–4 minutes—do not boil once cream is added. Taste and season with salt (about 1/2 tsp) and freshly ground black pepper to your preference, plus lemon juice to brighten.

Blend and strain (optional for silky texture)

For a very smooth bisque, optionally transfer the soup in batches to a blender and puree until smooth, then pass through a fine-mesh sieve or chinois, pressing with the back of a ladle. Return to a clean pot and keep warm over low heat.

Add chopped lobster meat

Gently fold in the reserved chopped lobster tail meat to warm through (1–2 minutes). Do not overcook or the meat will toughen.

Adjust consistency

If the bisque is too thick, thin with a few tablespoons of warm stock or water until it reaches a velvety, ladleable consistency. Re-check seasoning.

Prepare crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil and sprinkle with sea salt. Bake 6–8 minutes, turning once, until golden and crisp. Cool slightly.

Plate and garnish

Ladle hot bisque into warmed bowls. Spoon a small spoonful (about 1 tsp) of black caviar onto the center of each bowl, and scatter the chopped warm lobster meat over the surface. Sprinkle with finely chopped chives and a small grind of black pepper. Serve each bowl with 2–3 crostini on the side.