Lobster Stock (~6 cups)
- 1 large onion, halved
- 2 stalks celery, halved
- 1 carrot, halved
- 3 cloves garlic, smashed
- 5 peppercorns
- 4 sprigs thyme
- 2 bay leaves
- Lobster shells (as many as you can fit)
- Water to cover
Bisque (~8-10 servings)
- 6 tablespoons butter
- 1 large yellow onion, diced
- ~1 cup celery, diced (about 8 stalks)
- ~1 cup carrots, diced (about 4 medium)
- 2 garlic cloves, minced
- Salt and white pepper to taste
- 1 sprig fresh tarragon (or 1 tsp dried)
- ~1/4 cup tomato paste
- 1 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 6 tablespoons all-purpose flour
- 1 1/2 cups dry white wine
- 1/2 cup dry sherry
- 6 cups lobster stock
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- 1 1/2 cups heavy cream
- 1 1/2 tsp sherry vinegar
- ~1 lb cooked lobster meat, cut into chunks
- Chopped chives for garnish
Make the Lobster Stock First
Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster shells to a large stock pot. Press everything down to eliminate air gaps.
Add water to cover by about 2 inches; bring to a boil then reduce to a gentle simmer for ~25-30 minutes.
Strain through a fine mesh strainer. You should get about 6 cups of stock – if you’re short, add water to reach 6 cups.
The stock can be made ahead and frozen for up to 6 months.
Build the Bisque Base
Melt butter in a large Dutch oven over medium heat.
Add the onion, celery, carrots and garlic. Season with salt and white pepper; cook stirring frequently until softened but not browned, ~10 minutes.
The vegetables should be translucent and fragrant but still hold their shape.
Add Aromatics and Thicken
Add the tarragon, tomato paste, paprika and cayenne; stir until the tomato paste coats everything and darkens slightly, ~2 minutes.
Add the flour and stir until no white streaks remain, ~1 minute.
The mixture will look thick and pasty – this is normal.
Deglaze and Simmer
Pour in the white wine and sherry; increase heat to medium-high and stir constantly until the liquid is mostly absorbed, ~3-4 minutes.
Add the lobster stock, thyme sprig and bay leaf. Season with salt and white pepper; cover and simmer until vegetables are very tender, ~25 minutes.
The vegetables should break apart easily when pressed with a spoon.
Puree Until Completely Smooth
Remove the thyme sprig and bay leaf. Using an immersion blender, puree the soup until completely smooth.
If using a regular blender, work in batches and blend each batch for at least 60 seconds.
The soup should be silky with zero grittiness. If your blender can’t achieve this, strain through a fine mesh strainer.
Finish and Serve
Return the soup to medium-low heat. Stir in the heavy cream and sherry vinegar.
Taste and adjust seasoning – you’ll likely need more salt and white pepper than you think.
To serve, divide most of the lobster meat among bowls, reserving some nice pieces for garnish. Ladle the hot bisque over the lobster meat and top with remaining lobster and chives.
The bisque should coat the back of a spoon but still pour easily.
Lobster Bisque
Ingredients
~6 cups
- 1 large onion halved
- 2 stalks celery halved
- 1 carrot halved
- 3 cloves garlic smashed
- 5 peppercorns
- 4 sprigs thyme
- 2 bay leaves
- Lobster shells as many as you can fit
- Water to cover
Bisque (~8-10 servings)
- 6 tablespoons butter
- 1 large yellow onion diced
- ~1 cup celery about 8 stalks, diced
- ~1 cup carrots about 4 medium, diced
- 2 garlic cloves minced
- Salt and white pepper to taste
- 1 sprig fresh tarragon or 1 tsp dried
- ~1/4 cup tomato paste
- 1 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 6 tablespoons all-purpose flour
- 1 1/2 cups dry white wine
- 1/2 cup dry sherry
- 6 cups lobster stock
- 1 sprig fresh thyme or 1/2 tsp dried
- 1 bay leaf
- 1 1/2 cups heavy cream
- 1 1/2 tsp sherry vinegar
- ~1 lb cooked lobster meat cut into chunks
- Chopped chives for garnish
Instructions
- Make lobster stock by combining shells, vegetables, and aromatics in a pot. Cover with water, boil then simmer 25-30 minutes. Strain and reserve 6 cups.
- Melt butter in Dutch oven. Sauté onion, celery, carrots, and garlic until soft, about 10 minutes.
- Add tarragon, tomato paste, paprika, cayenne. Stir in flour until no white streaks remain.
- Deglaze with white wine and sherry. Add lobster stock, thyme, bay leaf. Simmer 25 minutes.
- Remove herbs. Puree soup completely smooth using immersion blender.
- Return to heat. Stir in cream and sherry vinegar. Adjust seasoning.
- Divide lobster meat in serving bowls. Ladle hot bisque over meat. Garnish with chives.
