Lobster Bisque

Ingredients

• 2 whole lobsters (1.5 pounds each)
• 4 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 4 cups fish or lobster stock
• 1 cup heavy cream
• 2 tablespoons sherry
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Fresh chives for garnish

Instructions

1. Bring a large pot of salted water to boil and cook lobsters for 8-10 minutes until bright red.
2. Remove lobsters and let cool slightly. Extract meat from claws, tails, and body, reserving shells.
3. Chop lobster meat into bite-sized pieces and set aside.
4. In a large pot, melt butter over medium heat and sauté onion, celery, and carrot for 5 minutes until softened.
5. Add garlic and tomato paste, cooking for 1-2 minutes until fragrant.
6. Pour in brandy and cook for 2 minutes to reduce slightly.
7. Add reserved lobster shells and fish stock, bringing to a boil.
8. Reduce heat and simmer for 20 minutes to extract flavor from shells.
9. Strain the bisque through a fine-mesh sieve, discarding shells and vegetables.
10. Return strained liquid to the pot and stir in heavy cream, sherry, paprika, and cayenne pepper.
11. Add the cornstarch slurry and stir constantly until soup thickens, about 2-3 minutes.
12. Fold in the reserved lobster meat and season with salt and pepper to taste.
13. Simmer for 5 minutes without boiling.
14. Ladle into bowls and garnish with fresh chives before serving.

Notes

• Use an immersion blender to puree a portion of the soup for a creamier texture if desired.
• Lobster stock can be made by simmering shells with water, celery, and bay leaf for 30 minutes.
• Bisque can be made one day ahead and refrigerated; reheat gently over low heat without boiling to prevent curdling.
• Do not skip straining the soup; it removes shell fragments and ensures a smooth consistency.
• For a richer flavor, reserve the lobster roe and liver (coral and tomalley) and whisk into the cream before adding.
• Quality brandy or cognac elevates the dish; do not use cooking brandy.
• Serve immediately in warm bowls for best presentation and temperature retention.