Our Famous Lobster Bisque Recipe

Rinse lobster shells briefly to remove any loose bits. In a large saucepan over medium heat, melt 2 tablespoons butter. Add lobster shells and sauté, stirring occasionally, until they become fragrant and start to brown, about 5–7 minutes — this deepens flavor.

Add chopped carrot, celery, onion and smashed garlic to the pan and cook, stirring, for 3–4 minutes to soften and begin to caramelize.

Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Carefully pour in the white wine to deglaze, scraping up browned bits; simmer until reduced by half, about 2–3 minutes.

Add cold water, bay leaf, thyme, peppercorns and 1 teaspoon kosher salt. Bring to a gentle simmer, then reduce heat and simmer, uncovered, for 30 minutes.

Strain the stock through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid and flavor as possible. Discard solids. Return stock to the pan and keep warm. (Makes about 4 cups.)

In a heavy-bottomed pot over medium heat, melt 4 tablespoons butter. Add minced shallots and sauté until translucent and softened, about 3–4 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle in the flour and stir constantly to form a light roux, cooking for 1–2 minutes until the raw flour smell is gone and the roux turns a pale golden color.

Carefully whisk in 1 cup of the warm lobster stock, adding gradually to avoid lumps. Once smooth, whisk in remaining lobster stock until fully incorporated.

Add the chopped tomato (or canned crushed tomato) and the sherry or brandy, then bring the mixture to a gentle simmer. Simmer uncovered for 10 minutes to let flavors marry and thicken slightly.

Using an immersion blender, puree the bisque base until smooth and velvety. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and puree, then return to the pot. For an extra-silky bisque, pass the puree through a fine-mesh sieve into a clean pot.

Reduce heat to low. Stir in heavy cream and whole milk, then add paprika, cayenne, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Warm gently — do not boil after adding cream — for 3–5 minutes to meld flavors.

Taste and adjust seasoning; add lemon juice to brighten the flavors. If the bisque is too thick, thin with up to 1/2 cup additional warm lobster stock or milk to reach desired consistency.

Fold in the chopped Maine lobster tail meat and warm gently for 1–2 minutes just until lobster is heated through. Overcooking will toughen lobster meat.

Stir in 2 tablespoons chopped chives (reserve some for garnish).

Ladle the bisque into warmed bowls. Garnish each bowl with a drizzle of heavy cream, a sprinkle of chopped chives, a pinch of paprika for color, and, if desired, a piece of lobster knuckle or claw meat on top.

Serve immediately with warm crusty bread or a buttered roll.