Lobster Bisque Recipe

If using live lobsters: bring a large pot of salted water to a rolling boil and blanch lobsters 2–3 minutes until just cooked. Remove lobsters. Reserve meat from claws, knuckles and tail; refrigerate the meat for finishing. Split shells and reserve. If using precooked lobster with shells, collect shells and any picked meat.

In a large stockpot, melt 2 tbs butter over medium heat. Add chopped carrot, onion, celery, and the cup of potato. Sauté until vegetables begin to soften, about 6–8 minutes, stirring occasionally.

Add the lobster shells and/or split bodies to the pot. Stir in tomato paste and cook 2–3 minutes until paste darkens slightly and coats the shells and vegetables.

Pour in white wine and increase heat to deglaze, scraping browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add 8 cups water, bay leaves, peppercorns, tarragon sprigs, and 1 tsp salt. Bring to a simmer, then lower heat and gently simmer, uncovered, for 45–60 minutes to extract flavor from shells and vegetables.

Skim foam occasionally. After simmering, remove from heat and strain stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, pressing down on solids to extract liquid. Discard solids. Taste stock and adjust seasoning if needed.

Measure 4 cups of the strained lobster stock and return to a clean saucepan (reserve any extra stock for thinning later). Keep warm over low heat.

In a separate large heavy-bottomed pot, melt 3 tbs butter over medium heat. Add minced shallots and sauté 2–3 minutes until translucent.

Add the finely diced celery and diced potato. Cook, stirring, for 6–8 minutes until vegetables soften but do not brown.

Stir in 2 tbs flour and cook 1–2 minutes to make a light roux, stirring constantly to avoid color. This will slightly thicken the bisque.

Slowly whisk in the warm lobster stock, about a ladle at a time, until fully incorporated and smooth. Bring mixture to a gentle simmer and cook 10–12 minutes until potato is very tender and soup has slightly thickened.

Using an immersion blender, blend the soup until smooth and velvety. Alternatively, work in batches and puree in a blender (be careful with hot liquid). Return blended soup to the pot and keep warm over low heat.

Whisk in heavy cream and milk. Add reserved chopped lobster meat and sherry (if using). Simmer gently 3–5 minutes to heat through; do not boil hard after adding cream.

Stir in chopped fresh tarragon, lemon juice, 1 tsp salt and freshly ground pepper. Taste and adjust seasoning or thin with reserved stock if too thick.

Mount with butter

Off the heat, whisk in the 2 tbs cold diced butter a little at a time to enrich and give the bisque a glossy finish.

Rewarm a small reserved lobster piece per serving if chilled (steam 1–2 minutes or warm gently in a splash of stock).

Ladle hot bisque into warmed bowls. Place a piece of lobster meat in the center of each bowl. Spoon a small amount of the bisque around it.

Garnish with fresh tarragon leaves and a sprinkle of chopped chives if desired. Serve immediately with crusty bread.