French Lobster Bisque

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A classic French lobster bisque featuring a deeply flavored shellfish stock enriched with cream, cognac, and a touch of tomato for color. The shells are roasted first to build layers of sweet, briny depth that define this elegant restaurant-style soup.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 13 gCarbs
• 2 gFiber
• 4 gSugar
• 29 gProtein
• 780 mgSodium
• 640 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the Lobster Stock

• 2 cooked lobsters (about 1.25 kg each), meat removed and reserved
• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 1 carrot, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1/4 cup cognac or brandy
• 1/2 cup dry white wine
• 8 cups water
• 1 bay leaf
• 4 sprigs fresh thyme

For the Bisque Base

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 2 tablespoons dry sherry
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon white pepper
• 2 tablespoons fresh chives, finely chopped

Directions

1. Preheat the oven to 200°C (400°F). Using kitchen shears, split the reserved lobster shells into smaller pieces. Toss the shells with olive oil and spread them on a baking sheet; roast for 12 to 15 minutes until fragrant and lightly browned.
2. In a large stockpot over medium-high heat, sauté the onion, carrot, celery, and garlic in a little olive oil for 6 to 8 minutes until softened. Add the tomato paste and cook 2 minutes, stirring constantly. Add the roasted shells, then pour in the cognac and ignite carefully to burn off the alcohol, or simmer until reduced by half.
3. Add the white wine, water, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes, skimming any foam that rises to the surface. Strain the stock through a fine-mesh sieve into a clean pot, pressing firmly on the solids; you should have about 5 cups of richly colored stock.
4. Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 3 to 4 minutes to form a pale roux. Slowly whisk in 4 cups of the hot lobster stock and simmer for 10 minutes until slightly thickened.
5. Stir in the heavy cream, sherry, paprika, cayenne, salt, and white pepper. Simmer gently for 5 more minutes, then taste and adjust seasoning. Cut the reserved lobster meat into bite-sized pieces and divide among 4 warmed bowls.
6. Ladle the bisque over the lobster meat, garnish with fresh chives, and serve immediately with crusty bread or buttered toast points.

Cook’s Notes

• For the deepest flavor, use live lobsters and cook them yourself; save all the tomalley and any roe to stir into the finished bisque.
• Roasting the shells is essential, it caramelizes the proteins and creates the signature reddish-orange color and rich seafood taste.
• A splash of aged sherry added at the end brightens the richness; do not let it boil or the alcohol will turn bitter.
• Bisque keeps in the refrigerator for up to 2 days; reheat gently without boiling to prevent the cream from separating.

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