📝 About This Recipe
This quintessential French classic is the height of culinary luxury, boasting a deep, umami-rich broth derived from slow-roasted shells and a silky, cream-laden finish. Our version balances the oceanic sweetness of fresh Atlantic lobster with the aromatic warmth of Cognac and a hint of piquant cayenne. It is an elegant, celebratory dish that transforms humble mirepoix and shellfish into a sophisticated masterpiece of texture and taste.
🥗 Ingredients
The Lobster & Stock
- 2 pieces Live Atlantic Lobsters (approx. 1.5 lbs each, steamed and meat removed; shells reserved)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups Clam Juice or Seafood Stock (low sodium)
- 2 cups Water
Aromatics & Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 stalks Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Tomato Paste (double concentrated)
- 1/3 cup Cognac or Brandy (for deglazing)
- 3 tablespoons All-Purpose Flour (to thicken)
Seasoning & Finish
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 2 sprigs Fresh Thyme (whole)
- 1 piece Bay Leaf (dried)
- 1/8 teaspoon Cayenne Pepper (or to taste)
- Kosher Salt & White Pepper (to taste)
- 2 tablespoons Fresh Chives (minced for garnish)
👨🍳 Instructions
-
1
Prepare the lobster meat by chopping the cooked tail and claw meat into bite-sized chunks. Cover and refrigerate until ready to serve. Reserve all shells, including the head (remove the gritty 'sand bag' from the head).
-
2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the lobster shells and sauté for 5-8 minutes, crushing them with a wooden spoon to release their essence, until they turn bright red and smell toasted.
-
3
Add the diced onion, carrots, and celery to the shells. Sauté for another 5 minutes until the vegetables begin to soften and the onion becomes translucent.
-
4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, to 'rust' the tomato paste, which deepens the color and flavor of the bisque.
-
5
Carefully pour in the Cognac to deglaze the pan. Use your spoon to scrape up all the brown bits (fond) from the bottom. Let the alcohol simmer for 1-2 minutes until mostly evaporated.
-
6
Sprinkle the flour over the mixture and stir well for 1 minute to cook out the raw flour taste. This will create a light roux within the shell mixture.
-
7
Slowly whisk in the white wine, followed by the clam juice (or seafood stock) and water. Add the thyme sprigs and bay leaf.
-
8
Bring the liquid to a gentle boil, then immediately reduce heat to low. Simmer, partially covered, for 45 minutes to allow the flavors to concentrate.
-
9
Using a fine-mesh strainer, strain the liquid into a clean pot, pressing hard on the shells and vegetables to extract every drop of flavorful liquid. Discard the solids.
-
10
Return the strained broth to medium heat. Whisk in the heavy cream and cayenne pepper. Bring to a very gentle simmer (do not boil) for 5-10 minutes until the soup coats the back of a spoon.
-
11
Stir in the fresh tarragon. Season with kosher salt and white pepper to taste. The white pepper is essential for a clean, aesthetic finish without black flecks.
-
12
In a small skillet, melt the remaining 2 tablespoons of butter and quickly warm the reserved lobster meat for 1-2 minutes. Do not overcook.
-
13
Ladle the hot bisque into warmed bowls. Divide the warm lobster meat among the bowls, piling it in the center. Garnish with fresh chives and an extra drizzle of cream if desired.
💡 Chef's Tips
Don't skimp on the shell-roasting step; this is where the deep 'ocean' flavor is born. Always use white pepper instead of black pepper to maintain the perfectly smooth, peach-colored appearance of the bisque. If the bisque is too thin, simmer it for 10 more minutes before adding the cream; if too thick, add a splash of stock. For an ultra-silky texture, pass the finished soup through a chinois or cheesecloth one final time before serving. Be careful not to boil the soup once the cream is added, as this can cause the dairy to break or curdle.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or buttery brioche croutons for dipping. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness. A side salad of bitter greens with a lemon vinaigrette provides a refreshing contrast to the creamy soup. For a truly decadent presentation, top with a teaspoon of high-quality osetra caviar. Serve in small espresso cups as an elegant 'amuse-bouche' for a multi-course dinner party.