Classic Lobster Bisque

Ingredients

• 2 lbs lobster shells (from 2 lbs whole lobster, meat reserved)
• 4 tbsp butter
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery stalk, chopped
• 2 tbsp tomato paste
• ¼ cup brandy
• 6 cups chicken or seafood stock
• 1 cup heavy cream
• 1 whole bay leaf
• 2 sprigs fresh thyme sprigs
• 1 to taste salt and white pepper to taste

Instructions

1. 1

   Remove meat from lobster claws and tail, chop into bite-sized pieces, and refrigerate.

2. 2

   Crush lobster shells with a mallet or the back of a heavy knife to expose as much surface area as possible.

3. 3

   Melt butter in a large pot over medium-high heat until it foams, ~60 seconds.

4. 4

   Add crushed shells and cook, stirring frequently, until they turn deep coral-red, 5–7 minutes.

5. 5

   Add onion, carrot, and celery; cook stirring until softened, ~4 minutes.

6. 6

   Stir in tomato paste and cook for 1 minute until fragrant.

7. 7

   Remove pot from heat. Pour in brandy carefully and ignite with a long match if desired for depth of flavor.

8. 8

   Once flames subside (or after 30 seconds), add stock, bay leaf, and thyme.

9. 9

   Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until broth is rich and coral-colored.

10. 10

    Strain bisque through a fine sieve, pressing shells gently to extract all liquid; discard solids.

11. 11

    Return strained bisque to the pot and bring to a simmer over medium heat.

12. 12

    Whisk in heavy cream slowly, stirring constantly, until fully incorporated and silky.

13. 13

    Add reserved lobster meat and cook until just heated through, 2–3 minutes; don't boil.

14. 14

    Season with salt and white pepper. Ladle into warm bowls and serve immediately.

Tools you’ll need

• large heavy-bottomed pot
• chef's knife and cutting board
• meat mallet or heavy knife spine
• fine-mesh sieve or chinois
• wooden spoon
• whisk
• ladle
• long-handled match or lighter (optional)

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