Chef's Tip
To create the smoothest bisque, purée the soup in batches in a blender rather than using an immersion blender. Start on low speed and gradually increase to high for the silkiest texture. Strain the soup through a fine-mesh sieve for restaurant-quality refinement.
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add lobsters headfirst and cook for 8 minutes. Transfer to an ice bath to stop cooking.
- When cool enough to handle, separate claws, tails, and bodies. Remove meat from claws and tails, cut into bite-sized pieces, and refrigerate. Reserve all shells and bodies.
- In a large heavy pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add lobster shells and bodies and cook, stirring occasionally, until shells turn bright red and are fragrant, about 5-6 minutes.
- Add onion, carrots, and celery. Cook until vegetables soften, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in tomato paste and cook for 2 minutes, until darkened slightly.
- Add cognac or brandy, standing back as it may ignite. If it doesn't flame, cook until mostly evaporated.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Add fish stock, bay leaf, thyme, and tarragon. Bring to a simmer, then reduce heat to low and cook, partially covered, for 45 minutes.
- Strain stock through a fine-mesh sieve into a clean pot, pressing on solids to extract all liquid. Discard solids.
- In a separate pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, stirring constantly, until it smells nutty but hasn't browned, about 3 minutes.
- Gradually whisk in the strained lobster stock, making sure no lumps form.
- Bring to a simmer and cook for 10 minutes, until slightly thickened.
- Transfer soup to a blender (in batches if necessary) and purée until smooth. Return to pot.
- Stir in heavy cream and bring just to a simmer. Add reserved lobster meat and heat through, about 2 minutes.
- Season with cayenne, salt, and white pepper to taste.
Plating
Ladle the hot bisque into warmed bowls. Place a few pieces of lobster meat in the center of each bowl. Garnish with a small sprig of fresh tarragon or a light sprinkle of finely chopped chives. For an elegant touch, drizzle a small amount of cream in a spiral pattern and draw a toothpick through it to create a decorative effect.
Storage & Reheating
Lobster bisque can be refrigerated for up to 3 days. Reheat gently over low heat, stirring occasionally, taking care not to let it boil as this can cause the cream to separate. The bisque can also be frozen for up to 1 month, though the texture may be slightly compromised upon thawing.
About This Recipe
This Lobster Bisque recipe draws from the luxurious appetizer that was a signature at The Hungry I in Boston's Beacon Hill. The traditional French method of extracting maximum flavor from the shells creates a soup with remarkable depth. While labor-intensive, this adaptation for the home cook preserves the essence of this classic, resulting in a restaurant-quality first course worthy of special occasions.