Classic Lobster Bisque
Pairs Well With
Crusty bread or oyster crackers, a simple green salad, and a chilled Chardonnay or dry sherry. Great make-ahead starter for a dinner party or a cozy weekend dinner on its own.
Serving Size: 4
Ingredients
- 2 City Fish Market live 1¼lb lobsters, steamed and meat removed, shells reserved
- 4 tbsp unsalted butter, divided
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1/4 cup brandy or dry sherry (optional)
- 4 cups seafood or chicken stock
- 1 bay leaf
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
Instructions
- Toast the shells: In a large pot, melt 2 tbsp butter over medium-high heat. Add the reserved lobster shells and cook, stirring, until fragrant, about 3 minutes.
- Build the vegetable base: Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in tomato paste and cook 1-2 minutes more.
- Simmer the stock: If using, pour in brandy or sherry and let it bubble for 1 minute. Add stock and bay leaf. Bring to a simmer and cook uncovered for 25 minutes.
- Strain the stock: Strain the stock through a fine mesh sieve, discarding the shells and vegetables. Return the strained liquid to the pot.
- Thicken the bisque: In a small pan, melt remaining butter and whisk in flour to make a roux. Cook 1-2 minutes, then whisk into the strained stock until thickened.
- Finish the bisque: Stir in heavy cream, salt, and pepper. Simmer gently for 5 minutes, then fold in the reserved lobster meat and warm through.
- Serve: Ladle into bowls and garnish with chives. Serve hot.
