Lobster Bisque Recipe

Cook and Reserve Meat

Bring a large pot of heavily salted water to a rolling boil. Add lobsters headfirst and cook for 8–10 minutes until shells are bright red and meat is just cooked. Remove lobsters and transfer to an ice bath to stop cooking. When cool, crack shells and remove meat from tails and claws. Reserve meat in the refrigerator, cover lightly with plastic wrap and a little butter to keep moist. Keep shells for stock.

Discard or reserve small amounts of tomalley to add to the bisque for richness if desired (up to 1–2 tbs).

Rinse the lobster shells and roughly chop them so they fit in the pot. Heat a large heavy-bottomed pot over medium-high heat and add 1 tablespoon olive oil. Add shells and sauté, pressing occasionally, until shells start to brown and become fragrant, about 6–8 minutes.

Add 1 cup of dry white wine to deglaze the pot, scraping any browned bits. Cook until wine is reduced by half, about 2–3 minutes.

Stir in 2 tablespoons tomato paste and cook 2 minutes to deepen flavor. Add 8 cups cold water and 2 cups fish or shellfish stock (or additional water), bay leaves, thyme sprigs, peppercorns and 1 teaspoon salt. Bring to a gentle simmer and cook uncovered for 30–40 minutes, skimming foam occasionally.

Strain stock through a fine-mesh sieve into a clean pot, pressing on shells to extract liquid, then discard shells and solids. Return strained stock to the pot and keep warm.

In a separate heavy-bottomed saucepan, melt 3 tbs unsalted butter with 1 tbs olive oil over medium heat. Add diced onion, carrot and celery and sweat gently until vegetables are very soft and beginning to color, about 8–10 minutes.

Add minced garlic and 2 tablespoons tomato paste; cook 1–2 minutes until fragrant.

Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and cook, stirring, for 2–3 minutes to form a blond roux and remove raw flour taste.

Slowly whisk in about 2 cups of the warm strained lobster stock until smooth, then add the remaining stock. Bring mixture to a gentle simmer and cook 10–12 minutes to thicken slightly and concentrate flavors.

Remove the pot from heat and, using an immersion blender (or transfer in batches to a blender), puree the soup until very smooth. Return to low heat.

Stir in 3 tbs brandy or cognac and 1 tsp paprika and 1 tsp cayenne (adjust to taste). Simmer 2–3 minutes to burn off alcohol and meld flavors.

Add heavy cream and 2 tbs unsalted butter, stirring until fully incorporated. Taste and season with remaining salt (about 1 tsp more) and 1 tablespoon lemon juice to brighten.

If the bisque is thicker than desired, add up to 1/2 cup warm stock to reach preferred consistency. Keep warm but do not boil after adding cream.

Chop reserved lobster meat into bite-size pieces. Gently warm the pieces in the bisque for 1–2 minutes to heat through, or briefly spoon hot soup over the meat in bowls to prevent overcooking.

Ladle bisque into warmed bowls, garnish with chopped chives and a small drizzle of melted butter if desired. Serve immediately with crusty bread.