Lobster Bisque Recipe

Cook and reserve lobster meat

Bring a large pot of salted water to a rolling boil. Add lobsters headfirst and cook for 8–10 minutes until shells are bright red and meat is cooked. Remove lobsters and cool briefly. Crack shells, remove tails and claws, and reserve meat. Chop meat into bite-size pieces (about 1 cup). Set aside chilled lobster meat. Keep shells for stock.

Roast shells

Preheat oven to 425°F (220°C). Spread cracked lobster shells on a rimmed baking sheet, toss with 1 tbsp olive oil, and roast 10–12 minutes until fragrant and lightly browned. This deepens flavor for the bisque base.

While shells roast, melt 2 tbsp butter in a large heavy-bottomed pot over medium heat. Add chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add smashed garlic and chopped lemongrass and cook 2 minutes until aromatic. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Add the roasted lobster shells to the pot with the aromatics. Pour in white wine and increase heat to medium-high; deglaze the pan by scraping browned bits off the bottom. Cook until the wine is reduced by about half, 3–4 minutes. Add fish or chicken stock and 1 cup water, bring to a gentle simmer. Reduce heat to low and simmer, partially covered, for 30 minutes to extract flavor from shells and aromatics.

After simmering, strain the stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid; discard solids. Return strained stock to medium heat.

In a small saucepan or skillet, heat remaining 2 tbsp butter over medium heat. Sprinkle in the all-purpose flour and whisk constantly to make a blonde roux, cooking 1–2 minutes without browning. Gradually whisk the roux into the simmering strained stock until fully incorporated and slightly thickened. If needed, whisk a slurry of 2 tbsp cold water and a pinch of flour and add to adjust thickness.

Stir in the heavy cream and bring to a gentle simmer; do not boil. Season with sea salt, black pepper, and a pinch of cayenne. Add lemon juice to brighten the flavor. Taste and adjust seasoning.

For a silkier texture (optional), use an immersion blender to puree the bisque until smooth, working carefully and leaving a few small pieces for texture if desired. Alternatively, ladle portions into a blender in batches and pulse, then return to pot.

Fold reserved chopped lobster meat into the bisque and warm gently for 2–3 minutes to heat through. Stir in chopped chives just before serving.