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Ingredients
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Lobster & Poaching
Bisque Base
Shell Reduction & Finishing
Garnish
Method
Lobster & Poaching
- 1
Humanely dispatch and prepare lobsters
Bring a large pot of salted water to a rolling boil. Place lobsters in the freezer 15–20 minutes beforehand to sedate them. Using a sharp chef's knife, quickly split each lobster head-to-tail (or use a humane dispatch method preferred). Remove meat from tails, claws and knuckles in large pieces; set meat on a tray, pat dry, and refrigerate. Reserve shells, head matter, tomalley/coral and any juices—place shells in a bowl for the shell reduction.
- 2
Butter-poach lobster meat
In a deep sauté pan, melt 1 cup unsalted butter over low heat until it forms an emulsion (clarified slightly) and registers about 150–160°F (65–71°C) if using a thermometer. Add smashed garlic, thyme sprigs and lemon halves. Submerge lobster meat in the warm butter (do not simmer). Poach gently for 4–6 minutes until opaque and just cooked through. Remove lobster, reserve poaching butter, strain and keep both lobster meat and butter warm in a covered bowl. Season lobster meat lightly with 1 tsp kosher salt. Reserve any coral/tomalley separately for finishing if present.
Shell Reduction & Bisque Base
- 3
Brown shells and aromatics
In a large heavy-bottomed saucepan over medium-high heat, add 2 tbs unsalted butter. Add reserved lobster shells and crustacean bits; sauté, turning shells to brown evenly, 6–8 minutes until fragrant and deeply colored (do not burn). Add 0.5 cup chopped onion and 0.5 cup chopped carrot/celery scraps; sweat until softened, about 4 minutes.
- 4
Deglaze and reduce
Add 0.5 cup dry white wine to deglaze the pan, scraping up browned bits. Cook until wine is reduced by half, about 3–4 minutes. Add 2 cups water and 1 cup fish or low-sodium chicken stock (or up to 4 cups total stock as listed), 1/2 cup tomato (canned or fresh), and 1 bay leaf. Bring to a simmer, then reduce heat and simmer gently, partially covered, for 25–30 minutes to extract shells' flavor.
- 5
Strain shell stock
Carefully strain the shell stock through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract as much liquid as possible. Discard solids. Return strained stock to the saucepan and skim any excess fat if desired.
- 6
Build the bisque
In a separate large saucepan, melt 3 tbs unsalted butter over medium heat. Add 1 cup finely diced shallots, 1/2 cup diced carrot, and 1/2 cup diced celery. Sweat gently until translucent and soft, about 6–8 minutes. Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Pour in 3 cups dry white wine and bring to a simmer, reducing by about half (5–7 minutes). Add the reserved strained shell stock (about 4 cups total when combined) and bring to a gentle simmer.
- 7
Simmer and season
Add 1 tsp sea salt, 1/2 tsp freshly ground black pepper, 1/2 tsp paprika, 1/8 tsp cayenne, and the bay leaf. Simmer uncovered for 15–20 minutes to marry flavors. Remove bay leaf.
- 8
Purée and finish
Use an immersion blender to purée the soup until very smooth, or transfer in batches to a blender and purée (take care with hot liquids). For an ultra-silky bisque, pass the puréed soup through a fine chinois or fine-mesh sieve, pressing with the back of a ladle. Return strained bisque to low heat. Stir in 1 cup heavy cream and the reserved 1/4 cup heavy cream (from shell section) if using; whisk to combine. Add 2 tbs reserved lobster tomalley or coral now if using, and 1 tbs chopped fresh tarragon. Taste and adjust seasoning with additional salt, pepper, or a small squeeze of lemon if needed.
Finishing & Serving
- 9
Incorporate butter-poached lobster
Ladle a portion of the warm bisque into serving bowls. Cut butter-poached lobster meat into bite-size pieces and return gently to the butter briefly to warm, then add 2–3 pieces to each bowl (reserve some whole claw meat for garnish). Spoon a small drizzle (about 1 tsp) of the strained poaching butter on top of each bowl for richness and shine.
- 10
