📝 About This Recipe
This luxurious French classic is the pinnacle of elegant comfort food, transforming humble lobster shells into a deep, mahogany-hued nectar. By roasting the shells and deglazing with fine Cognac, we unlock a complex oceanic sweetness that is further refined with aromatics and finished with a velvety touch of heavy cream. It is a sophisticated, labor-of-love dish that captures the essence of the Atlantic in every spoonful.
🥗 Ingredients
The Lobster & Stock
- 2 pieces Live Lobsters (approx. 1.5 lbs each, steamed and meat removed/reserved)
- 4 tablespoons Unsalted Butter (divided)
- 4 cups Clam Juice or Seafood Stock (high quality)
- 2 cups Water
Aromatics & Base
- 1 Yellow Onion (finely diced)
- 2 Carrots (peeled and finely diced)
- 2 Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Tomato Paste (double concentrated if possible)
- 3 tablespoons All-Purpose Flour
- 1/2 cup Cognac or Brandy (good quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Herbs & Finishing
- 3 sprigs Fresh Thyme
- 1 Bay Leaf (dried)
- 1/2 teaspoon Smoked Paprika (for depth and color)
- 1 cup Heavy Cream (at room temperature)
- 1/8 teaspoon Cayenne Pepper (optional, for a tiny hint of heat)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Extract the meat from the cooked lobster tails and claws. Chop the meat into bite-sized chunks, cover, and refrigerate. Save every bit of the shells, including the legs and body carcasses.
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2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the lobster shells and cook, stirring frequently, for 5-8 minutes until they turn bright red and smell toasted.
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3
Pour the Cognac over the shells. If using a gas stove, you can carefully flambe it, or simply let it simmer and reduce by half to cook off the raw alcohol bite.
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4
Add the onion, carrots, and celery to the pot with the shells. Sauté for 5 minutes until the vegetables begin to soften.
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5
Stir in the tomato paste and garlic. Cook for another 2 minutes, stirring constantly, until the paste turns a deep rusty color and smells sweet.
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6
Sprinkle the flour over the mixture and stir well for 1 minute to coat the shells and veggies; this will act as our thickener.
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7
Slowly pour in the white wine, clam juice, and water while whisking or stirring to prevent flour lumps. Add the thyme, bay leaf, and smoked paprika.
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8
Bring the liquid to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 45 minutes. The liquid should reduce slightly and become highly aromatic.
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9
Remove the large shells and the bay leaf with tongs. Pour the remaining soup through a fine-mesh strainer into a clean pot, pressing hard on the solids to extract every drop of flavor. Discard the solids.
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10
Place the strained liquid back over medium-low heat. Stir in the heavy cream and cayenne pepper. Simmer for 5-10 minutes until the soup reaches a silky, coat-the-back-of-a-spoon consistency.
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11
While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet. Gently warm the reserved lobster meat in the butter for 2 minutes—do not overcook.
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12
Taste the bisque and season with salt and white pepper as needed. Ladle the hot soup into bowls, top with a generous portion of the buttered lobster meat, and garnish with fresh chives.
💡 Chef's Tips
Don't skimp on roasting the shells; that 'toasted' step is where the deep umami flavor is born. If you want an ultra-smooth texture, use an immersion blender on the vegetables before straining, though traditionalists prefer straining only. Always use room temperature cream to prevent the soup from curdling when it hits the hot liquid. If the bisque is too thin, simmer it for another 10 minutes before adding the cream; if too thick, add a splash of seafood stock. For the best flavor, make the stock base a day in advance and finish with cream and lobster meat right before serving.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or classic oyster crackers for dipping. A crisp, chilled glass of Chardonnay or Champagne cuts through the richness beautifully. Pair with a light arugula salad with a lemon vinaigrette to balance the heavy cream. For an extra touch of decadence, add a tiny dollop of creme fraiche or a drizzle of truffle oil on top. Serve in warmed wide-rimmed bowls to keep the soup hot while you enjoy it.