Chef's Tip
For an extra silky texture, after blending the soup, pass it through a fine-mesh strainer lined with cheesecloth. This additional step removes any remaining shell fragments and creates the velvety mouthfeel that distinguishes a true restaurant-quality bisque.
Instructions
- Prepare lobsters: Bring a large pot of salted water to a boil. Plunge lobsters headfirst into water and cook for 6 minutes (they will not be fully cooked).
- Remove lobsters from water and place in ice bath to stop cooking. When cool enough to handle, remove meat from claws, knuckles, and tails. Reserve shells. Cut meat into large chunks and refrigerate.
- Make stock: In a large pot, melt 2 tablespoons butter over medium heat. Add shells and cook, stirring occasionally, until they turn bright red, about 5 minutes.
- Add onion, carrots, celery, and garlic. Cook until vegetables soften, about 5 minutes.
- Add tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
- Carefully add Cognac or brandy (it may flame up). Cook until most liquid has evaporated.
- Add sherry, fish stock, bay leaf, thyme, tarragon, and cayenne pepper. Bring to a simmer.
- Reduce heat and simmer gently, uncovered, for 30 minutes.
- Make roux: In a separate saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 2-3 minutes until light golden brown.
- Strain stock through a fine-mesh sieve into a clean pot, pressing on solids to extract maximum flavor. Discard solids.
- Return strained stock to a simmer. Gradually whisk in the roux until fully incorporated.
- Simmer for 10-15 minutes until slightly thickened.
- Add cream and simmer for 10 minutes more.
- Working in batches if necessary, transfer soup to a blender and puree until very smooth (be careful with hot liquid).
- Return pureed soup to the pot and warm over low heat. Stir in reserved lobster meat and lemon juice.
- Season with salt and white pepper to taste.
Plating
Ladle hot bisque into warm soup plates or bowls. Place a few choice pieces of lobster meat in the center of each serving. Drizzle with a small amount of sherry and a touch of cream in a decorative pattern. Garnish with a light dusting of cayenne pepper and a small sprig of fresh tarragon or chervil.
Storage & Reheating
The bisque can be refrigerated in an airtight container for up to 3 days. For best results, store the lobster meat separately and add it when reheating. Reheat gently over low heat, stirring occasionally and being careful not to boil, which could cause the cream to separate. The bisque can be frozen without the cream and lobster meat for up to 1 month.
About This Recipe
Lobster Bisque was a celebrated dish at Locke-Ober, showcasing New England's exceptional seafood through classical French technique. This labor-intensive soup transforms every element of the lobster into a luxurious, velvety creation that epitomizes fine dining. The subtle addition of sherry and cream balances the rich lobster flavor, creating a sophisticated appetizer worthy of special occasions.