Lobster Bisque Recipe
Garnished w/ Maine Lobster meat
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Ingredients
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Lobster & Seafood
Stock & Base
Aromatics & Thickening
Seasoning & Finish
Method
Lobster & Seafood
- 1
Cook and pick lobster
Bring a large pot of heavily salted water to a rolling boil. Add the live lobster and boil 8–10 minutes for a 1 1/2–2 lb lobster until bright red and cooked through. Remove lobster and plunge into an ice bath to stop cooking. When cool enough to handle, remove tail, knuckles and claws. Crack shells and pick meat into large chunks, set aside in refrigerator. Reserve shells for stock.
- 2
Toss lobster meat
Gently toss the reserved lobster meat with 1 tablespoon melted unsalted butter and a pinch of salt. Chill until service; this will be folded into the finished bisque at the end.
Stock & Base
- 3
Prepare shells and vegetables
Roughly chop the cooked lobster shells into pieces (crack claws and tail to expose meat and marrow). In a large heavy-bottomed pot over medium heat, add 1 tablespoon oil and 2 tablespoons butter. When butter foams, add the chopped shells and sauté, stirring, until they start to brown and become fragrant, about 6–8 minutes. Add the chopped carrot, celery and onion and continue to cook 6–8 minutes until vegetables soften and begin to caramelize.
- 4
Deglaze and build stock
Stir in 2 tablespoons tomato paste and cook 2 minutes to reduce raw flavor. Add the white wine to deglaze the pot, scraping any browned bits from the bottom. Reduce wine by half (about 3–4 minutes). Pour in the fish or chicken stock and add cold water if needed to just cover shells (use up to 1 cup). Add the smashed garlic, thyme sprigs and bay leaf. Bring to a gentle simmer, then lower heat and simmer, partially covered, for 30–40 minutes, occasionally skimming foam and fat from the surface.
- 5
Strain stock
Remove from heat. Strain the stock through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Discard solids. Return strained stock to a cleaned pot and keep warm over low heat.
Aromatics & Thickening
- 6
- 7
Combine roux and stock
Gradually whisk 1 cup of the warm strained lobster stock into the roux to create a smooth paste, making sure no lumps remain. Then slowly whisk the roux mixture back into the pot of warm strained stock, stirring to incorporate fully. Bring to a gentle simmer and cook 5–8 minutes to thicken slightly.
- 8
Finish with cream and milk
Stir in 1 cup heavy cream and 1 cup whole milk. Simmer gently (do not boil vigorously) for 5 minutes to meld flavors and thicken to a velvety consistency. Taste and season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon paprika or a pinch of cayenne if using.
Seasoning & Finish
- 9
Optional flambé (Cognac)
If using Cognac or brandy: remove the pot from direct heat, add 2 tablespoons Cognac, return briefly to the burner and, using caution, ignite with a long lighter to flambé until flames subside (about 20 seconds) or simply simmer for 1 minute to cook off alcohol. This step is optional but adds depth.
- 10
- 11
Adjust seasoning and finish
Stir in 1 teaspoon lemon juice and adjust salt and pepper to taste. Reheat gently—do not boil—to serving temperature. Fold half of the reserved lobster meat into the bisque to warm through for 1–2 minutes.
- 12