Lobster Bisque Recipe

Prepare the Lobster

In a large pot, bring water to a boil. Add the whole lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters and set aside to cool.

Extract Lobster Meat

Once the lobsters are cool, remove the meat from the claws and tails. Chop the meat into bite-sized pieces and reserve. Use the shells for the broth.

Sauté Aromatics

In the same pot, melt the butter over medium heat. Add the chopped shallots and minced garlic, and sauté for about 3-4 minutes until soft and fragrant.

Add Tomato Paste and Cognac

Stir in the tomato paste and cook for another minute. Carefully add the cognac (or brandy) and cook for an additional minute, allowing the alcohol to evaporate.

Prepare the Stock

Add the lobster shells to the pot along with the fish stock, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 30 minutes to develop flavors.

Strain the Broth

After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot, discarding the shells and aromatics.

Make the Bisque Creamy

Add the heavy cream to the strained broth and simmer for another 10 minutes. Adjust seasoning with salt and pepper to taste.

Combine Lobster Meat

Stir in the reserved lobster meat and let it heat through for about 2-3 minutes.

Garnish and Serve

Ladle the bisque into bowls and garnish with chopped chives. Serve hot with crusty bread.