Lobster Bisque Recipe

Cook Lobsters

Bring a very large pot of heavily salted water to a rolling boil. Add lobsters headfirst to the pot and boil for 8–10 minutes (for 1–1¼ lb lobsters) until shells are bright red and meat is opaque. Remove lobsters and transfer to an ice bath to stop cooking. Reserve 2 cups of the cooking liquid (strain to remove impurities) and set aside.

Remove Meat and Shells

When cool enough to handle, crack claws and tail. Remove meat from tail, knuckles and claws. Reserve about 1 cup of meat (coarsely chopped) for garnish and set aside refrigerated. Keep shells and any tomalley (intestine) for the stock; chop shells into large pieces and put into a bowl.

Make lobster shell stock: In a large heavy pot or Dutch oven, heat 2 tbs vegetable oil and 1 tbs butter over medium-high heat until shimmering. Add chopped lobster shells and sauté, stirring, until shells darken and smell aromatic, about 6–8 minutes. Add 1 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize. Carefully add reserved lobster cooking liquid, fish stock and 2 cups water (or additional stock) to cover shells. Add bay leaf, thyme sprigs and peppercorns. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 30 minutes.

Strain the stock through a fine-mesh sieve into a clean pot, pressing on shells to extract liquid. Discard solids and return strained stock to cleaned pot. Keep warm over low heat.

In a separate large saucepan, melt 2 tbs butter with 2 tbs oil over medium heat. Add chopped onion, carrot and celery (mirepoix) and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and 1 tbs tomato paste, cook 1 minute.

Add dry sherry or white wine to the mirepoix and cook until nearly evaporated, about 2 minutes. Sprinkle the 3 tbs flour over the vegetables and cook, stirring, 2–3 minutes to make a light roux (this will help thicken the bisque).

Slowly whisk in about 2 cups of the warm strained lobster stock into the vegetable roux, scraping browned bits from the bottom. Bring to a simmer and cook 5 minutes, stirring; add remaining stock and the 2 cups water. Simmer gently for 15 minutes to meld flavors.

Finish bisque: Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth and silky. Return to the pot and reheat gently over low heat — do not boil.

Stir in the heavy cream and milk, then add cognac or brandy if using, and simmer very gently for 3–4 minutes to warm through and integrate flavors. Taste and adjust seasoning with salt and freshly ground black pepper.

Warm reserved chopped lobster meat in a small skillet with 1 tbs butter just until heated through, 1–2 minutes. Stir in lemon juice and a pinch of salt and pepper.

Ladle bisque into warmed bowls, distributing lobster meat evenly. Garnish with sliced chives and a drizzle of extra cream or melted butter if desired. Serve immediately with crusty bread or savory crackers.