Lobster bisque
Ingredients
- 2 live lobsters, 1.25 lbs each
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup cognac or dry brandy
- 1 cup dry white wine
- 4 cups lobster or seafood stock
- 1 cup heavy cream
- 1 tsp tarragon, fresh and finely chopped
- 1/4 tsp cayenne pepper
- Salt and white pepper to taste
Instructions
- Kill lobsters humanely by chilling 15 minutes then splitting lengthwise. Remove tomalley (liver) and set aside. Separate claws and tail from body. Crack shells into 2-inch pieces, keeping meat separate.
- Heat 2 tbsp butter in a large heavy-bottomed pot over medium-high heat. Add lobster shell pieces and sauté 4-5 minutes, stirring constantly until shells turn bright red and begin to caramelize. Add diced onion, celery, and carrot; cook 3 minutes until softened and fragrant.
- Add minced garlic and tomato paste, stirring constantly for 2 minutes. Carefully pour cognac over shells, tilting pot slightly toward flame to ignite (if using gas), or simply let alcohol reduce uncovered for 1 minute. Pour white wine into pot and scrape bottom with wooden spoon to deglaze all fond.
- Add 4 cups lobster stock and bring to a boil over medium-high heat. Reduce to gentle simmer and cook uncovered for 25 minutes. Strain bisque through fine-mesh sieve lined with cheesecloth, pressing gently on solids but not forcing shell fragments through. Discard shells and vegetables.
- Return strained bisque to pot over medium heat. Dice lobster meat (claw and tail) into bite-sized pieces. Whisk tomalley with remaining 2 tbsp butter until smooth, then whisk into bisque to create richness and slight thickening, cooking 2 minutes without boiling.
- Pour cream slowly into bisque while whisking constantly over medium heat. Add tarragon and cayenne pepper. Simmer 3-4 minutes until flavors meld, stirring occasionally. Season carefully with salt and white pepper to taste—bisque should be vibrant orange-coral with subtle heat and herbaceous finish.
- Gently fold in diced lobster meat and cook 2 minutes until heated through. Ladle into warm bowls and serve immediately with crusty bread. Garnish with small lobster meat piece and fresh tarragon leaf if desired.
Inspired by Stephen Coe’s winning lobster bisque. This is a plausible recreation, not the chef’s original recipe.