Lobster Bisque Recipe

Cook and remove meat

If using live lobsters: bring a large pot of heavily salted water to a rolling boil. Add lobsters and cook 8–10 minutes for 1.5–2 lb lobsters until bright red. Remove and transfer to an ice bath to stop cooking. Once cool, remove lobster meat from tails and claws. Reserve shells and bodies for stock. Chop meat into bite-sized pieces and refrigerate 1 cup for finishing; set remainder of shells aside for stock.

Make lobster stock

In a large stockpot or heavy saucepan over medium heat, melt 2 tbs butter. Add lobster shells and bodies and sauté 5–7 minutes until fragrant and shells begin to color (do not burn). Add 1 cup diced onion, 1/2 cup diced carrot, 1/2 cup diced celery, and 1 minced garlic clove; cook 3–4 minutes. Stir in 2 tbs tomato paste and cook 1–2 minutes. Deglaze with 1 cup dry white wine, scraping browned bits, and reduce wine by half (about 3–4 minutes). Add 6 cups fish or chicken stock, 2 bay leaves, and 2 thyme sprigs. Simmer gently, partially covered, 30–40 minutes to extract flavor. Strain stock through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Discard solids and keep stock warm.

Sauté mirepoix

In a heavy-bottomed pot or Dutch oven, melt 4 tbs unsalted butter over medium heat. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrot. Sauté 6–8 minutes until vegetables are soft and translucent but not browned. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Make roux

Push vegetables to the side, add 3 tbs butter for the roux and melt. Sprinkle in 3 tbs all-purpose flour and stir constantly to combine with butter and vegetables, cooking 2–3 minutes to remove raw flour taste (roux should be blond). Stir in 2 tbs tomato paste and 1 tsp paprika and cook 1 minute.

Gradually whisk warm lobster/fish stock into the pot with the roux and vegetables, about 1 cup at a time, whisking until smooth before adding more. Once all the stock is incorporated, add the remaining 1 tbsp tomato paste if a deeper color is desired. Add 1 tsp cayenne (adjust to spice preference), 1 tsp black pepper, and 1.5 tsp salt. Tie remaining thyme sprig and 1 bay leaf together with kitchen twine (or add loose) and add to the pot. Bring to a gentle simmer and cook uncovered for 20 minutes to let flavors meld and soup thicken slightly.

Purée (optional)

For a smooth bisque: remove herb stems and bay leaf. Working in batches, carefully transfer soup to a blender and purée until very smooth, or use an immersion blender to purée directly in the pot. Return puréed soup to low heat.

Enrich with cream and milk

Stir in 1 cup heavy cream and 1 cup whole milk. Simmer gently 5–8 minutes (do not boil) to heat through and allow soup to thicken. Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.

Add lobster meat

If you reserved pre-cooked lobster meat: gently stir chopped lobster meat into the warmed bisque and heat 1–2 minutes just to warm through. If you used live lobsters and reserved extra meat from earlier, add it now. Finish by whisking in 2 tbs unsalted butter for sheen and richness and 1 tbsp fresh lemon juice to brighten flavors.

Ladle bisque into warmed bowls. Garnish each bowl with a sprinkle of chopped fresh parsley and 1/2 tsp sliced chives, and an extra crack of black pepper. Serve immediately with crusty bread or croutons.