Lobster Bisque

1. 1
   prep · ~20 min

   Cook and pick the lobster meat.

   1.Bring a large pot of salted water to a rolling boil.

   2.Plunge lobsters into the boiling water and cook for 5 minutes.

   3.Remove lobsters and reserve the shells for roasting. Keep the cooking liquid.

   4.When cool enough to handle, pick all meat from claws, knuckles, and tails. Reserve the shells.

   5.Chop tail meat into bite-sized pieces, keep claw meat whole. Cover and refrigerate until serving.

   TIPDon't overcook the lobsters — 5 minutes just sets the meat and leaves them succulent for finishing in the hot bisque later.
2. 2
   roast · ~15 min

   Roast the lobster shells for depth.

   1.Preheat oven to 400°F.

   2.Spread reserved lobster shells on a baking sheet and drizzle with olive oil.

   3.Roast for 15 minutes until shells are bright red and fragrant.

   4.Remove from oven and set aside.

   TIPRoasting the shells until they smell sweet and toasty is the single most important step — it builds the deep, complex backbone of the bisque.
3. 3
   saute · ~7 min

   Sweat the aromatic vegetables.

   1.Melt butter in a large stockpot over medium heat.

   2.Add onion, carrot, celery, and garlic. Cook until softened but not browned, about 5 minutes.

   3.Stir in tomato paste and cook for 2 minutes to caramelize slightly.

   TIPAvoid browning the vegetables here — you want a sweet, clean base, not a caramelized one.
4. 4
   simmer · ~30 min

   Build and simmer the bisque base.

   1.Add the roasted lobster shells to the pot and pour in the brandy.

   2.Cook for 1 minute, then add water, reserved lobster cooking liquid, bay leaf, peppercorns, and salt.

   3.Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes.

   4.Stir occasionally, pressing shells to release all their flavor.

   TIPUse the back of a wooden spoon to crush the shells against the side of the pot as they simmer — this unlocks even more flavor.
5. 5
   mix · ~5 min

   Strain and blend until silky smooth.

   1.Remove the pot from heat and discard the bay leaf.

   2.Strain the bisque through a fine mesh strainer into a large bowl, pressing hard on solids to extract every drop of liquid.

   3.Discard the solids and return the liquid to the pot.

   4.Use an immersion blender to blend the hot liquid for 1 minute for an ultra-smooth texture.

   TIPIf using a countertop blender, vent the lid and cover with a towel — hot liquids expand and can spray.
6. 6
   simmer · ~5 min

   Finish with cream and lobster meat.

   1.Return the blended bisque to medium-low heat.

   2.Stir in the heavy cream and warm through, about 3 minutes. Do not let it boil.

   3.Add the reserved lobster meat and gently heat for 2 minutes until just warmed.

   TIPNever boil the bisque after adding cream — it can curdle. A gentle steam is all you need.
7. 7
   serve

   Ladle into bowls and garnish.

   1.Ladle hot bisque into warmed bowls.

   2.Top each serving with a pinch of freshly ground black pepper.

   3.Sprinkle chopped chives over the top and serve immediately.

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