Lobster Bisque Recipe

If using live lobster: bring a large pot of salted water to a rolling boil. Add the lobsters and cook 6–8 minutes until shells turn bright red. Remove lobsters and reserve meat for later. Crack shells and set shells aside. If using leftover shells, proceed.

In a large stockpot over medium heat, melt 2 tbs butter. Add roughly chopped carrot, celery, and quartered onion and sauté 4–5 minutes until they begin to color.

Add lobster shells to the pot and continue to sauté, pressing shells against the pan to brown slightly, 4–6 minutes. Add tomato paste and cook, stirring, 2 minutes until it darkens.

Pour in white wine and deglaze, scraping any browned bits from the bottom. Reduce wine by half, 2–3 minutes.

Add water, bay leaf, peppercorns, thyme, and 1 tsp salt. Bring to a simmer, then cover and simmer gently 30–40 minutes to extract flavor. Skim foam occasionally.

Strain stock through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Discard solids. Keep stock warm while you make the bisque.

In a heavy-bottomed saucepan over medium heat, melt 3 tbs butter. Add finely diced onion, carrot, and celery and sweat until very soft but not browned, about 8–10 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in the flour and cook, stirring constantly, 2–3 minutes to form a blond roux.

Slowly whisk in 2 cups of the warm lobster stock (from the strained stock) until smooth. Add crushed saffron threads and the tablespoon of tomato concassé. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly, stirring occasionally.

Working in batches, transfer the bisque mixture to a blender and puree until very smooth (or use an immersion blender). Return puree to the pot. Strain the puree through a fine-mesh sieve if you want an extra-silky texture.

Stir in the remaining lobster stock to reach your desired consistency (about 2–4 more cups depending on thickness preferred). Add heavy cream, whole milk, and dry sherry; warm gently—do not boil after adding cream—about 3–5 minutes until heated through.

Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp lemon juice. Taste and adjust seasoning or consistency with more stock or cream as needed. Keep the bisque warm on low heat.

If you reserved cooked lobster meat earlier: pat the meat dry and chop into bite-size pieces. In a small skillet over medium heat, melt 1 tbs butter and quickly sauté lobster pieces 1–2 minutes just to heat and lightly brown. Do not overcook. Remove from heat and set aside.

Warm the sourdough bread bowls in a 350°F (175°C) oven for 5–7 minutes to crisp the interior slightly. Optionally brush the inside with a little olive oil or butter.

Ladle the warm bisque into the prepared sourdough bowls, distributing lobster meat evenly among bowls. Drizzle a little extra cream or crème fraîche over each bowl and sprinkle with minced chives and a small pinch of saffron threads if desired. Garnish with microgreens or parsley.

Serve immediately with the bread bowl lid or extra sourdough on the side.