📝 About This Recipe
This quintessential French masterpiece is the pinnacle of seafood elegance, transforming humble lobster shells into a silk-smooth elixir of concentrated ocean flavor. By roasting the shells to a deep crimson and deglazing with fine Cognac, we unlock a complex depth that is both smoky and sweet. Finished with a touch of heavy cream and butter-poached claw meat, this bisque is a luxurious celebration of coastal tradition and culinary finesse.
🥗 Ingredients
The Lobster & Shell Stock
- 2 pieces Live Northern Lobsters (approx. 1.5 lbs each, steamed and meat removed/reserved)
- All Reserved Lobster Shells (crushed into smaller pieces)
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 5 cups Cold Water
The Aromatics & Base
- 4 tablespoons Unsalted Butter (divided)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 tablespoons Tomato Paste (high quality)
- 1/3 cup Cognac or Brandy (for deglazing)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Smoked Paprika (for color and subtle depth)
Finishing the Soup
- 3 tablespoons All-Purpose Flour
- 1 cup Heavy Cream (at room temperature)
- to taste Kosher Salt & White Pepper (white pepper keeps the soup looking smooth)
- 2 tablespoons Fresh Chives (finely minced for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Extract the meat from the steamed lobsters, keeping the tail and claw meat as intact as possible. Chop the meat into bite-sized chunks, cover, and refrigerate. Save every bit of the shells, including the legs and body.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lobster shells and sauté for 8-10 minutes, crushing them with a wooden spoon, until they turn bright red and smell toasted.
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3
Pour in the white wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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4
Add 5 cups of cold water to the shells. Bring to a boil, then immediately reduce to a simmer. Let the stock cook uncovered for 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding the shells, and reserve the golden liquid.
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5
Wipe out the pot and melt 2 tablespoons of butter over medium heat. Add the onion, carrots, and celery (the mirepoix). Cook for 6-8 minutes until the vegetables are soft and translucent.
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6
Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the paste turns a deep rust color and smells sweet.
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7
Remove the pot from the heat and carefully pour in the Cognac. Return to the heat and flambé (optional) or simply simmer for 2 minutes until the harsh alcohol scent dissipates.
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8
Sprinkle the flour over the vegetables and stir for 1-2 minutes to create a thick paste (roux). Slowly whisk in the reserved lobster stock, ensuring no lumps form.
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9
Add the thyme sprigs, bay leaf, and smoked paprika. Simmer gently for 20 minutes to allow the flavors to marry and the soup to thicken slightly.
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10
Remove the thyme sprigs and bay leaf. Using an immersion blender (or working in batches in a standard blender), puree the soup until completely smooth.
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11
For a professional 'velvet' finish, pour the pureed soup through a fine-mesh chinois or sieve back into the clean pot.
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12
Stir in the heavy cream and bring to a very low simmer. Do not let it boil. Season with salt, white pepper, and a touch of lemon juice to brighten the flavors.
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13
In a small skillet, melt the remaining 2 tablespoons of butter and gently warm the reserved lobster meat for 1-2 minutes.
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14
Ladle the hot bisque into warmed bowls. Top each serving with a generous portion of the buttered lobster meat and a sprinkle of fresh chives.
💡 Chef's Tips
Don't skip the step of straining the soup through a fine-mesh sieve; this is what creates the signature 'bisque' texture. Always use cold water when starting your stock to ensure a clearer, more flavor-intense extraction from the shells. If the bisque is too thick, add a splash of seafood stock or water; if too thin, simmer it for a few more minutes before adding the cream. Be careful not to boil the soup once the cream has been added, as it can break the emulsion and turn the soup grainy. For an extra boost of flavor, sauté the tomato paste until it is almost dark brown—this caramelization adds incredible umami.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Champagne to cut through the richness. Serve with warm, crusty sourdough bread or classic oyster crackers for added texture. A side of lightly dressed microgreens with a lemon vinaigrette provides a refreshing contrast. For a truly decadent presentation, add a small dollop of crème fraîche and a teaspoon of caviar on top. Follow this rich appetizer with a light main course, such as seared scallops or a simple grilled white fish.