Lobster Bisque Recipe

SOUPS & SALADS

1. 1

   If making lobster stock from shells: place lobster shells and thyme in a pot with 6 cups water, add onion, carrot, celery, bay leaf. Simmer 30-40 minutes to extract flavor, then strain to yield about 4 cups stock. If using store-bought stock, skip to step 2.

2. 2

   Melt butter in a heavy pot over medium heat. Add onion, carrot, celery, and garlic; sauté until vegetables are soft and translucent, about 6-8 minutes.

3. 3

   Stir in tomato paste; cook 1-2 minutes to deepen flavor.

4. 4

   Sprinkle in flour; cook, whisking constantly, for 2-3 minutes to form a light roux.

5. 5

   Deglaze with dry white wine and brandy; simmer until reduced by about half.

6. 6

   Slowly whisk in the lobster stock (or stock you prepared) and bring to a gentle simmer. Add bay leaf and thyme. Simmer 15-20 minutes, stirring occasionally.

7. 7

   Stir in heavy cream; return to a gentle simmer. Season with salt, black pepper, and a pinch of cayenne to taste. Simmer 5 minutes to meld the flavors.

8. 8

   Add lobster meat; simmer 2-4 minutes just to warm through without toughening.

9. 9

   Remove bay leaf. Taste and adjust salt, pepper, and spice as needed. For a smoother bisque, purée half the soup in a blender, then return to pot and whisk in the remaining stock to desired texture.

10. 10

    Serve hot, ladled into bowls. Garnish with chopped lobster meat and a drizzle of cream. Optional: minced chives or parsley.