Lobster Bisque Recipe

Make lobster stock

Place cracked lobster shells in a large pot and cover with 6 cups cold water. Bring to a boil over high heat, skim any foam, then reduce to a simmer. Add half of the diced onion, one carrot piece, one celery piece (reserve remaining vegetables for the bisque), bay leaf, a thyme sprig, and 1/2 tsp salt. Simmer gently uncovered for 30 minutes to extract flavor.

Strain the stock through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid as possible. Discard shells and solids. Reserve 4 cups stock for the bisque and chill any extra for another use.

In a heavy-bottomed pot over medium heat, melt 4 tbs unsalted butter. Add the remaining diced onion, carrot and celery. Sauté until softened and translucent, about 6-8 minutes. Add the minced garlic and tomato paste; cook, stirring, for 2 minutes more to remove raw tomato flavor.

Sprinkle 3 tbs flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux. Slowly pour in 1 cup dry white wine while stirring to deglaze the pan and loosen browned bits, cook until wine reduces by half, about 3 minutes.

Gradually whisk in the reserved 4 cups lobster stock until smooth. Add paprika, remaining salt and pepper, cayenne, and the reserved bay leaf and thyme (if desired). Bring to a gentle simmer and cook for 10-12 minutes to let flavors marry and thicken slightly.

Using an immersion blender (or carefully in batches in a countertop blender), purée the soup until very smooth. For an extra-silky texture, pass the puréed bisque through a fine-mesh sieve back into the pot, pressing with a spatula to extract as much as possible.

Return the sieved bisque to low heat. Stir in 1 cup heavy cream and 1 cup whole milk, then add the chopped lobster meat. Warm gently for 3-5 minutes — do not boil once cream is added or the lobster will become tough. Stir in 2 tbs cold diced butter to enrich the texture and 1 tbs lemon juice to brighten flavors.

Taste and adjust seasoning with additional salt, pepper or cayenne as desired.

Ladle bisque into warmed bowls, garnish with chopped chives or parsley, and an extra drizzle of cream if desired. Serve with crusty bread or crostini.