Velvety Lobster Bisque

A great lobster bisque is one of those dishes that tastes like a special occasion. The trick is to extract every bit of flavor from the shells—roasted and simmered into a stock that gives the soup its signature depth—then enrich it with a touch of cream and brandy.

Ingredients

Instructions

1. 1

   Roughly chop the lobster shells. Melt 2 tablespoons butter in a large pot and sauté the shells over medium-high heat until deeply fragrant, about 5 minutes.

2. 2

   Add the onion, carrots, celery, and garlic. Cook until softened, about 8 minutes.

3. 3

   Stir in the tomato paste and cook for 2 minutes until rust-colored.

4. 4

   Carefully add the brandy and let it reduce by half. Add the wine and reduce by half again.

5. 5

   Pour in the stock; add bay leaves, thyme, paprika, and cayenne. Simmer uncovered for 35-40 minutes.

6. 6

   Strain the stock through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard solids.

7. 7

   Return the strained stock to a clean pot. Stir in the cream and bring to a gentle simmer. Reduce slightly to thicken if needed.

8. 8

   Melt the remaining 2 tablespoons of butter in a small skillet and gently warm the lobster meat through, 1-2 minutes.

9. 9

   Season the bisque with salt and white pepper. For an extra silky finish, blend with an immersion blender.

10. 10

    Ladle into warmed bowls. Top with lobster meat, a drizzle of cream, and snipped chives.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information