Lobster Recipe

Humanely cook the lobsters and reserve shells

Bring a large pot of heavily salted water to a rolling boil. Add the live lobsters, headfirst, and boil for 8 minutes for 1 to 1¼ lb lobsters (increase 1–2 minutes for larger). Remove and immediately transfer to an ice bath to stop cooking. Reserve the cooking liquid. When cool enough to handle, separate tails and claws from bodies. Crack claws and remove meat from tail, claws and knuckles. Keep meats chilled and set aside. Reserve all shells and body pieces for the bisque.

Finish lobster meat (poach in butter)

In a small saucepan, melt 1/2 cup unsalted butter over low heat until it reaches 160–170°F (it should be fully melted and just warm). Season lobster meat lightly with 1 tsp kosher salt and a squeeze of lemon. Gently poach the lobster meat in the warm butter for 2 minutes to gently finish and keep tender. Remove, drain briefly on paper towel and keep warm or chill slightly for plating.

Heat 1 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add 1 cup fregola and toast, stirring, for 2–3 minutes until aromatic and slightly nutty. Add 3 cups hot chicken or shellfish stock and 1/2 tsp salt. Bring to a simmer, reduce heat to low, cover and cook for 10–12 minutes, stirring occasionally, until fregola is tender but still toothsome and most liquid is absorbed. If too dry, add up to 1/4 cup more stock. Finish by stirring in 1 tbsp butter and adjusting seasoning with salt to taste. Keep warm.

Prep vegetables: peel small carrots (if needed) and trim to similar lengths; halve baby fennel bulbs lengthwise; trim haricots verts ends; leave grape tomatoes whole or halved if large.

Toss carrots, fennel and haricots verts with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 3 sprigs of fresh rosemary (lightly bruised). Spread on a baking sheet in a single layer. Roast in a 425°F (220°C) oven for 10–14 minutes until tender and lightly caramelized; add grape tomatoes for the last 5 minutes so they blister but keep shape. Remove rosemary sprigs and discard stems; reserve any small rosemary leaves for garnish.

Make a lobster stock: In a medium saucepan over medium heat, melt 2 tbsp butter. Add reserved lobster shells and bodies, and the rough-chopped carrot, onion and celery. Cook, stirring occasionally, until shells and vegetables are fragrant and start to color, about 6–8 minutes.

Add 1 tbsp tomato paste and cook, stirring, 1–2 minutes to caramelize. Deglaze with 1/2 cup dry white wine, scraping up browned bits; cook until wine reduces by half, about 2–3 minutes.

Add 4 cups fish or shellfish stock, 1 bay leaf and 2 sprigs fresh thyme. Bring to a simmer, then reduce heat and simmer gently for 25–30 minutes to extract flavor from shells. Strain through a fine-mesh sieve, pressing solids to extract liquid. Discard solids and return liquid to a clean saucepan.

Finish the bisque: Bring strained stock to a gentle simmer, then whisk in 1/2 cup heavy cream. Simmer 3–4 minutes to thicken slightly. Season with 1 tsp salt and 1/4 tsp black pepper, tasting and adjusting. For a silkier bisque, use an immersion blender briefly or transfer 1 cup of the bisque to a blender and purée, then whisk back in. Keep warm on low heat.

Warm plating components: reheat the poached lobster meat gently in warm butter for 30 seconds if chilled; keep fregola and roasted vegetables warm.

Assemble: Spoon 1/2 cup warm fregola into the center of each shallow bowl. Arrange a selection of roasted vegetables around the fregola. Place lobster tail meat and claw meat on top or to the side of the fregola (approx. half a lobster per serving or more to preference).

Ladle the lobster bisque around the fregola and vegetables (about 3/4 cup bisque per bowl) so it pools at the base without drowning the ingredients. Drizzle 1 tsp extra-virgin olive oil over the lobster and vegetables. Scatter reserved rosemary leaves, 1 tbsp chopped parsley and 1/2 tsp lemon zest over each plate; add microgreens if using. Adjust seasoning with a final pinch of salt and a grind of black pepper.

Serve immediately so fregola remains slightly al dente, vegetables warm and lobster tender.