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Lobster Bisque inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Lobster Bisque

Appetizer
This rich and velvety lobster bisque transforms simple ingredients into an elegant appetizer. The soup achieves its luxurious texture through a careful balance of lobster stock, aromatic vegetables, and cream. Served at three presidential inaugurations, this signature dish represents the pinnacle of refined New England seafood preparation.
Prep Time 30 mins
Cook Time 60 mins
Total Time 90 mins
Servings 6

Ingredients

  • 2 whole Live lobsters (1 1/2 pounds each)
  • 4 tbsp Unsalted butter (Divided)
  • 1 medium Yellow onion (Chopped)
  • 1 medium Carrot (Chopped)
  • 1 stalk Celery (Chopped)
  • 2 cloves Garlic (Minced)
  • 2 tbsp Tomato paste
  • 1/4 cup Cognac or brandy
  • 1/2 cup White wine (Dry)
  • 4 cups Fish stock
  • 1 whole Bay leaf
  • 2 sprigs Fresh thyme
  • 2 tbsp All-purpose flour
  • 1 cup Heavy cream
  • 1 tsp Paprika
  • 1/8 tsp Cayenne pepper
  • 1 tsp Salt (To taste)
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large stock pot
  • Fine-mesh strainer
  • Wooden spoon
  • Whisk
  • Kitchen shears or nutcracker (for lobster)

Chef's Tip

The key to extraordinary bisque is extracting maximum flavor from the lobster shells. After removing the meat, crush the shells and thoroughly sauté them before adding the liquid for a more intense seafood flavor.

Instructions

  1. Bring a large pot of salted water to a boil. Add lobsters head-first and cook until bright red, about 8 minutes.
  2. Remove lobsters and let cool slightly. Extract meat from claws, tail, and knuckles; reserve shells. Dice meat into 1/2-inch pieces and refrigerate.
  3. In a large pot, melt 2 tablespoons of butter over medium heat. Add lobster shells and cook, stirring occasionally, for 5 minutes.
  4. Add onion, carrot, celery, and garlic. Cook until vegetables soften, about 5 minutes.
  5. Stir in tomato paste and cook for 2 minutes. Add cognac and carefully ignite to burn off alcohol (optional).
  6. Add white wine and simmer until reduced by half, about 3 minutes.
  7. Add fish stock, bay leaf, and thyme. Bring to a simmer and cook for 30 minutes.
  8. Strain stock through a fine-mesh sieve, pressing on solids to extract maximum flavor. Discard solids.
  9. In the same pot, melt remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute.
  10. Gradually whisk in strained stock until smooth. Simmer for 5 minutes, stirring occasionally.
  11. Stir in heavy cream, paprika, and cayenne. Simmer gently for 10 minutes.
  12. Add reserved lobster meat and heat through, about 2 minutes. Season with salt and pepper.

Plating

Serve hot in warmed bowls. Garnish with a small piece of lobster meat and a sprinkle of chopped chives or parsley. For an elegant presentation, add a small drizzle of cream in a decorative pattern on top.

Storage & Reheating

Store refrigerated in an airtight container for up to 2 days. Reheat gently over low heat, stirring occasionally. Do not boil. The bisque may thicken when chilled; thin with a small amount of fish stock or water if needed.

About This Recipe

This rich and creamy lobster bisque was a signature dish at Anthony's Pier 4, famously served at three presidential inaugurations. The luxurious soup showcases the restaurant's expertise in transforming fresh New England lobster into an elegant appetizer with deep, complex flavors and velvety texture.

How did it turn out?

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