Lobster Bisque Recipe

Cook lobsters and extract meat

Bring a large pot of salted water to a boil. Add lobsters (2) and cook 8–10 minutes until shells are bright red and tails are firm. Remove lobsters to an ice bath to stop cooking. When cool enough to handle, remove tails and claws; reserve meat (about 2 cups chopped) refrigerated. Retain shells and bodies for stock.

Make lobster stock

In a large skillet over medium-high heat, add 1 tbs EVOO. Add lobster shells and sauté 4–5 minutes to warm and brown slightly. Transfer shells to a large stockpot. Add chopped carrots (1 cup), celery (1 cup), quartered onion (1 each), and smashed garlic (3 cloves) to the pan and sauté 4 minutes. Stir in tomato paste (2 tbs) and cook 2 minutes. Deglaze pan with white wine (1 cup), scraping browned bits, then pour everything into the stockpot with the shells. Add cold water to cover shells by 1–2 inches (about 8–10 cups; use more if needed), bay leaves (2), peppercorns (1 tsp), thyme (4 sprig) and 1 tsp salt. Bring to a gentle simmer, then reduce heat and simmer uncovered 40–50 minutes. Strain stock through a fine-mesh sieve, pressing solids to extract liquid. Discard solids and set stock aside (you will use about 4 cups).

Sauté aromatics

In a heavy-bottomed pot over medium heat, warm EVOO (3 tbs) and butter (3 tbs) until butter is melted. Add minced shallots (2) and sliced leeks (1 cup) and sweat gently 6–8 minutes until soft and translucent but not browned.

Create roux and deglaze

Stir in flour (3 tbs) and cook 2–3 minutes, stirring constantly, to cook the raw flour taste and form a light roux. Carefully add cognac (2 tbs) and flame briefly if desired (or cook 1 minute to evaporate alcohol).

Combine with stock and simmer

Slowly whisk in about 4 cups of the strained lobster stock until smooth. Add tomato concassé/crushed tomato (1 cup), bay leaf (1), paprika (1 tsp), salt (1 tsp) and white pepper (1 tsp). Bring to a gentle simmer and cook 20 minutes to meld flavors.

Blend and finish

Remove bay leaf. Use an immersion blender to purée the bisque until smooth (or transfer in batches to a blender). For an extra-silky texture, press the blended soup through a fine-mesh sieve back into the pot, using a spoon to push solids through. Return to low heat and stir in heavy cream (1 cup). Add chopped reserved lobster meat (reserve 1/2 cup for garnish) to warm through 2–3 minutes—do not boil. Taste and adjust seasoning with lemon juice (1 tbs), additional salt or pepper as desired. Stir in lemon zest (1 tsp) and finish with 1 tsp olive oil.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of ciabatta slices (8) with EVOO (2 tbs). Grill slices 1–2 minutes per side until char marks appear and bread is crisp. Rub the hot grilled bread lightly with the halved garlic clove for a hint of garlic. Keep warm.

Fry leeks

Heat neutral oil in a small pot to 350°F (175°C) or until a small piece of bread sizzles. Toss very thinly sliced leeks (1 cup) with flour (1 tbs), cornmeal/panko (1 tbs) and 1/2 tsp salt to coat. Fry in batches for 30–60 seconds until golden and crispy. Remove with a slotted spoon to paper towels and season immediately with a pinch of salt.

Ladle hot bisque into warmed bowls. Spoon pieces of warmed lobster meat (from Bisque base; reserve 1/2 cup earlier) into each bowl. Drizzle a little finishing olive oil (1 tsp) over each serving. Top with a small mound of crispy leeks and a sprinkle of minced chives (2 tbs) and lemon zest (if desired). Serve with grilled ciabatta slices on the side.