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Ingredients
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Lobster Stock & Shells
Soup Base
Lobster Meat & Garnish
Method
Lobster Stock & Shells
- 1
Cook lobsters
Bring a large pot of salted water to a rolling boil. Add the live lobsters headfirst, cover, and cook 8–10 minutes for 1.5–2 lb lobsters until shells are bright red. Remove lobsters and plunge briefly into an ice bath to stop cooking. Reserve 1 cup of the cooking liquid, then remove meat from claws and knuckles and set aside refrigerated (1 cup meat). Keep shells and bodies for stock.
- 2
Roast shells (optional)
Preheat oven to 425°F (220°C). Spread lobster shells on a baking sheet with 1 tbs butter and roast 10–12 minutes until fragrant and slightly browned. This step deepens flavor but may be skipped.
- 3
Build stock
In a large saucepan, melt 3 tbs butter over medium heat. Add halved shallots, carrot, and celery; cook 4–5 minutes until softened. Add tomato paste and cook 1–2 minutes, stirring, to caramelize. Stir in roasted lobster shells and bodies. Pour in white wine and simmer 2–3 minutes to reduce slightly. Add 6 cups water, reserved cooking liquid, bay leaf, peppercorns, thyme, and 1 tsp salt. Bring to a simmer, then reduce heat and gently simmer, partially covered, 30–40 minutes to extract flavor.
- 4
Strain stock
Carefully strain the stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids. Taste and adjust salt if needed. Keep stock warm over low heat.
Soup Base
- 5
Start the roux
In a heavy medium saucepan, melt 2 tbs butter over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Sprinkle in 3 tbs flour and stir to coat shallots; cook 2–3 minutes to remove raw flour taste, stirring constantly to form a light blond roux.
- 6
Deglaze and combine
Stir in 1 tbs tomato paste and cook 1 minute. If using, add 2 tbs sherry or cognac and let it reduce 1 minute. Gradually whisk in 3 cups of the warm lobster stock until smooth, then add the remaining stock (about 3 cups) and whisk until well combined. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, to thicken slightly.
- 7
Purée and finish
Remove from heat. For a velvety bisque, purée the soup with an immersion blender until smooth, or work in batches in a blender (careful with hot liquids). Return soup to low heat. Stir in 1 cup heavy cream and heat gently—do not boil. Taste and add 1 tsp salt and 1 tsp white pepper (or ground black) as needed. If the bisque is too thin, simmer very gently 3–5 minutes to reduce; if too thick, thin with a little warm stock or cream.
Lobster Meat & Garnish
- 8
- 9
Assemble and serve
Ladle bisque into warmed bowls. Divide the warm lobster meat among bowls (about 2–3 tbs per bowl). Dollop 1/2 tsp crème fraîche on each serving (2 tsp total used) and sprinkle with sliced chives and a little lemon zest if using. Serve immediately with crusty bread.