Onion Bisque Soup Recipe

Place lobster shells in a large saucepan or stockpot over medium heat. Add the white wine and simmer until the wine reduces by half, about 4–5 minutes.

Add chopped carrot, onion, celery, tomato paste, bay leaf, peppercorns, thyme and 1.6 L (1600 ml) water to the pot. Bring to a gentle simmer, then reduce heat to low and simmer gently, uncovered, for 35–40 minutes to extract flavor.

Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, pressing on solids to extract liquid. Discard solids and return the strained stock to the pot. Season with 1 tsp salt and keep warm. You should have approximately 1.2–1.4 L of stock; reduce further if it's very thin by simmering 10–15 minutes.

In a wide heavy-bottomed pot, heat 2 tbs olive oil and 60 g unsalted butter over medium heat until butter melts and begins to foam.

Add the thinly sliced onions (1 kg), 0.5 tsp sugar and 1 tsp sea salt. Toss to coat and spread evenly in the pot. Cook over medium-low heat, stirring every 5–8 minutes so they brown evenly—this caramelization will take 40–55 minutes. If onions stick, reduce heat slightly and scrape bottom with a spatula; if too dry, add a splash (1–2 tbs) of water.

When onions are deeply golden-brown and jammy, increase heat to medium and add 2 tbs flour. Cook, stirring, for 1–2 minutes to remove raw flour flavor.

Deglaze the pot with 120 ml dry white wine, scraping up browned bits; let the wine reduce by half, about 2–3 minutes.

Pour in the warm lobster stock gradually (about 1 L to start, reserve remainder), stir to combine and bring to a gentle simmer. Simmer uncovered for 12–15 minutes to meld flavors and allow the soup to thicken slightly. Add more stock if needed to reach desired consistency.

Stir in 120 ml heavy cream and 30 g cold butter in small cubes off the heat, whisking to emulsify and make the bisque silky. Return briefly to very low heat to warm through—do not boil after adding cream.

Taste and adjust seasoning with lemon juice (1 tbs), salt and freshly ground black pepper to taste. The lemon brightens the bisque and balances richness.

Add chopped cooked lobster meat (120 g) to the soup to warm gently for 1–2 minutes; reserve a few pieces for garnish if desired.

If you prefer a smoother bisque, use an immersion blender and blend until velvety (careful — blend warm soup in batches if transferring to a blender). For an extra-smooth texture, strain the blended soup through a fine sieve.

To serve, ladle soup into warmed bowls, top with reserved lobster meat, sprinkle with chopped chives, and place a slice of crusty bread or crostini topped with grated Gruyère on the side or floated on the soup. Finish with a grind of black pepper.