Classic Lobster Bisque Recipe

1. In a large stockpot, combine lobster shells and 8 cups water. Bring to a simmer over medium heat and maintain a gentle simmer for 40–60 minutes, skimming regularly. Add the chopped onion, carrot, celery, garlic after 20 minutes and continue simmering until the vegetables are tender. Strain the stock through a fine-mesh sieve, pressing on solids to extract flavor, and return the liquid to the pot.

2. In a separate heavy-bottom pot, melt butter over medium heat. Add onion, carrot, and celery; sauté until translucent and soft (about 5–7 minutes). Add garlic and tomato paste; cook 1–2 minutes more. Sprinkle in flour and stir to form a light roux; cook 2 minutes, whisking constantly to avoid browning.

3. Deglaze the roux with the dry white wine, then slowly whisk in the strained lobster stock. Bring to a gentle simmer and add bay leaves, salt, pepper, and thyme. Let the bisque simmer 15–20 minutes, allowing flavors to meld.

4. Stir in Armagnac or Cognac; cook for 1–2 minutes to burn off the alcohol.

5. Purée the soup for a silky texture using an immersion blender right in the pot, or carefully blend in batches. For an ultra-smooth bisque, pass through a fine sieve back into the pot.

6. Return the pureed bisque to a gentle simmer, then whisk in the heavy cream. Add the chopped lobster meat and warm through 5–10 minutes. Taste and adjust salt, pepper, and a pinch of cayenne if desired.

7. Ladle the bisque into warm bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or buttered croutons.