Lobster Bisque

Ingredients

• 2 lb lobster shells and bodies (from 2 lb live lobsters, meat reserved)
• 3 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 4 cups chicken or seafood stock
• 1 cup heavy cream
• ¼ cup brandy or cognac (optional but recommended)
• 1 pinch salt and pepper to taste
• 1 tbsp fresh tarragon or chives, chopped (for garnish)

Instructions

1. 1

   Preheat oven to 425°F. Chop lobster shells into 2–3-inch pieces.

2. 2

   Toss shells with 1 tbsp butter on a sheet pan. Roast 10 minutes until shells deepen in color and smell sweet.

3. 3

   Melt remaining 2 tbsp butter in a large pot over medium heat.

4. 4

   Add diced onion and celery. Cook, stirring, until softened and fragrant, ~4 minutes.

5. 5

   Stir in tomato paste and cook 1 minute until it darkens slightly.

6. 6

   Pour brandy into pot (if using). Scrape the bottom to release browned bits. Simmer 1 minute.

7. 7

   Add roasted shells and stock. Bring to a boil, then reduce heat and simmer 20 minutes.

8. 8

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

9. 9

   Return strained broth to pot. Chop reserved lobster meat into bite-sized pieces.

10. 10

    Stir in cream and lobster meat. Heat gently 2–3 minutes without boiling.

11. 11

    Taste and season with salt and pepper. Ladle into bowls and garnish with tarragon or chives.

Tools you’ll need

• sheet pan
• large pot (6–8 quart)
• fine-mesh sieve or strainer
• wooden spoon
• ladle
• sharp knife

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