Maine Lobster Bisque Recipe

Bring a large pot of salted water to a rolling boil. Plunge the live lobsters into the water and cook 6–8 minutes until shells are bright red and meat is just cooked. Remove lobsters to an ice bath to stop cooking. Reserve cooking liquid if desired but primarily remove meat from tails and claws and set aside 1 cup of chopped lobster meat for the bisque and up to 1 cup extra for garnish. Crack shells and claws to collect all shells and bodies.

In a heavy-bottomed stock pot, heat 1 tbs oil and 3 tbs butter over medium heat. Add lobster shells and brown, stirring occasionally, 6–8 minutes until fragrant and slightly caramelized. Be careful of spatter.

Add chopped onion, carrot, celery and smashed garlic to the pot with shells and continue to cook, stirring, 5–7 minutes until vegetables begin to soften and take on color.

Stir in 2 tbs tomato paste and cook 2–3 minutes to deepen flavor. Add white wine and deglaze, scraping browned bits from the bottom; simmer 2 minutes to reduce slightly.

Add 10 cups water (or a mix of water and reserved lobster cooking liquid), bay leaf, peppercorns, thyme and 1 tsp kosher salt. Bring to a gentle simmer, reduce heat and simmer uncovered for 40–45 minutes to extract flavor from shells and vegetables.

Strain the stock through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids and return clear stock to the pot. If desired, skim any fat off the top. Taste and adjust salt; keep warm over low heat.

Make the roux and aromatics

In a separate heavy saucepan, melt 4 tbs butter over medium heat. Add minced shallots and cook 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Sprinkle in 3 tbs flour and cook, stirring constantly, 2–3 minutes to form a blond roux and remove raw flour taste.

Deglaze and combine with stock

Slowly whisk in about 2 cups of the warm lobster stock into the roux to form a smooth slurry, then gradually whisk in remaining stock until fully incorporated and smooth. Bring to a gentle simmer, stirring occasionally; cook 8–10 minutes to thicken slightly.

Enrich and flavor

Stir in 2 tbs brandy and 1 tbs dry sherry and simmer 2 minutes to meld flavors and burn off alcohol. Reduce heat to low. Stir in 1 cup milk and 1 cup heavy cream and heat gently—do not boil once cream is added—to warm through and incorporate.

Blend (optional for velvety texture)

For an ultra-smooth bisque, working in batches, carefully transfer the soup to a blender and puree until silky. Alternatively, use an immersion blender right in the pot. After blending, pass the bisque through a fine sieve or chinois into a clean pot to remove any remaining solids for a velvety finish.

Add lobster meat and finish seasoning

Return the strained bisque to very low heat. Stir in the reserved 1 cup chopped lobster meat to warm through for 2–3 minutes. Taste and adjust seasoning with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp lemon juice to brighten. Stir in snipped chives and optional parsley. If bisque is too thick, thin with a little warm stock or milk to desired consistency.

Keep the bisque warm (do not boil) while plating. If you reserved additional lobster chunks for garnish, briefly warm them in a small pan with a teaspoon of butter or steamed gently and place on bowls just before serving. Optionally drizzle each bowl with 1 tsp sherry or brandy and sprinkle extra chives.

Ladle bisque into warmed bowls. Place a few extra warm lobster chunks in the center of each bowl. Sprinkle with snipped chives and chopped parsley. Finish with a small drizzle of sherry or brandy and a light grind of black pepper.