Chef's Tip
To get the most flavor from your lobster shells, crush them slightly before adding to the stock. This releases more of the flavorful compounds that are locked in the shell, resulting in a more intense lobster flavor in your finished bisque.
Instructions
- Bring a large pot of salted water to a boil. Plunge lobsters headfirst into the water and cook for 7-8 minutes until shells turn bright red.
- Transfer lobsters to an ice bath to stop cooking. Once cool enough to handle, remove meat from tails, claws, and knuckles. Refrigerate meat and reserve all shells and bodies.
- In a large Dutch oven or heavy pot, melt 3 tablespoons butter over medium heat. Add lobster shells and bodies, crushing them slightly with a wooden spoon. Cook, stirring occasionally, for 5-6 minutes until shells turn darker red.
- Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes until vegetables begin to soften.
- Stir in tomato paste and cook for 2 minutes until it darkens slightly.
- Carefully add cognac (it may flame), standing back from the pot. Once alcohol subsides, add white wine and simmer for 3 minutes.
- Add fish stock, bay leaves, thyme sprigs, and peppercorns. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 45 minutes.
- Strain stock through a fine-mesh sieve, pressing on solids to extract all liquid. Discard solids and return stock to pot.
- In a separate small pot, melt remaining 3 tablespoons butter over medium heat. Add flour and cook, stirring constantly, for 2-3 minutes to make a blonde roux.
- Gradually whisk roux into strained stock until well combined. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Chop lobster meat into bite-sized pieces, reserving a few larger pieces for garnish.
- Stir in heavy cream and chopped lobster meat. Simmer gently for 5 minutes. Do not boil.
- Season with salt and cayenne pepper to taste. Stir in chopped tarragon.
Plating
Ladle hot bisque into warmed soup bowls. Place a few reserved pieces of lobster meat in the center of each bowl. Garnish with a light sprinkle of chives and a small drizzle of cream in a decorative pattern. Serve immediately with warm crusty bread on the side.
Storage & Reheating
Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, stirring occasionally and being careful not to boil, which can cause the cream to separate. Add a splash of cream if the bisque thickens too much during storage. Freezing is not recommended due to the high dairy content.
About This Recipe
A classic French delicacy, lobster bisque represents the pinnacle of refined soup-making techniques. This version honors the traditional method of extracting maximum flavor from the crustacean by using every part of the lobster. The addition of cognac and fresh herbs enhances the sweet lobster flavor, while the silky texture achieved through careful straining and the addition of cream creates a truly luxurious dining experience.