Lobster Bisque Recipe

Prepare shells

If starting with live lobster, reserve 6 oz cooked lobster meat for the finish, then crack and chop the shells roughly. If using pre-cooked shells, coarsely chop to expose interior; you should have about 1 lb of shells.

In a large stockpot set over medium heat, melt 2 tbsp unsalted butter. Add the chopped lobster shells and cook, stirring occasionally, until fragrant and beginning to brown, about 6–8 minutes. This step builds flavor; don't rush.

Add the chopped carrot, celery, onion and smashed garlic to the pot. Cook, stirring, until vegetables soften and begin to color, about 6 minutes.

Stir in 2 tbsp tomato paste and cook 2–3 minutes, stirring frequently, until the paste darkens slightly and coats the shells and vegetables.

Add 1/4 cup dry sherry to deglaze the pot, scraping any browned bits from the bottom. Allow the alcohol to reduce for 1 minute.

Pour in 6 cups water, add bay leaf, peppercorns, thyme sprig and 1 tsp salt. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 30–40 minutes to extract flavor from the shells.

Strain the stock through a fine-mesh sieve into a clean saucepan or bowl, pressing gently on solids to extract liquid. Discard solids. Taste the stock and adjust seasoning lightly (it should be flavorful but not oversalted). Keep the stock warm.

In a separate heavy-bottomed saucepan over medium-low heat, melt 3 tbsp unsalted butter. Add the minced shallot and cook gently until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sprinkle in 3 tbsp all-purpose flour and whisk constantly to make a blond roux. Cook the roux for 2–3 minutes, stirring, until it smells toasty and the raw flour taste is gone but it remains a light golden color.

Whisk in about 1 cup of the warm strained lobster stock into the roux gradually to make a smooth base, then slowly pour in the remaining stock while whisking to prevent lumps. Bring to a gentle simmer; the mixture will thicken slightly.

Stir in 2 tbsp dry sherry and 1 tsp additional tomato paste to deepen the color and flavor. Simmer gently for 5–8 minutes to meld flavors and allow the soup to reduce slightly. Taste and adjust seasoning if needed.

Lower heat to gentle. Stir in 1 cup heavy cream and continue to warm the bisque without boiling. Simmer very gently for 3–4 minutes until fully incorporated and silky.

If you prefer an ultra-smooth bisque, use an immersion blender to purée the soup briefly in the pot, or transfer in batches to a blender and purée until smooth. If using a blender, return to the pot and rewarm gently.

Add the chopped reserved lobster meat, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Warm just until the lobster is heated through (1–2 minutes). Stir in optional 1/2 tbsp butter for a glossy finish.

Ladle the bisque into warm bowls, garnish with a sprinkle of finely snipped chives and a small drizzle of heavy cream or a few drops of sherry if desired. Serve immediately.