Lobster Bisque Soup

Step 1: Prepare the Lobster Stock

1. Cook the Lobster: Boil the lobsters in salted water for 8–10 minutes, until they turn bright red. Remove and let cool. Crack the shells and remove the meat; set aside the meat for later. Save the shells for the stock.
2. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the garlic, onion, carrots, and celery. Sauté for 5 minutes until softened.
3. Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
4. Deglaze with Brandy: Carefully add the brandy, scraping up any browned bits on the bottom of the pot. Let it simmer for 1–2 minutes.
5. Simmer the Stock: Add the lobster shells, water, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour.
6. Strain the Stock: Use a fine mesh strainer to remove the solids, pressing down on the shells to extract as much liquid as possible. Set the stock aside.

Step 2: Make the Bisque

1. Sauté the Shallot: In a large pot, melt the butter over medium heat. Add the shallot and cook until softened, about 3 minutes.
2. Add Flour: Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux. This will help thicken the bisque.
3. Add Stock Gradually: Slowly whisk in the lobster stock, ensuring no lumps form. Continue to whisk until the mixture is smooth.
4. Simmer and Thicken: Reduce the heat and let the bisque simmer for 10–15 minutes until it begins to thicken.
5. Add Cream and Milk: Slowly stir in the cream and milk. Let the bisque heat through without boiling, which will keep it silky and smooth.
6. Season to Taste: Add salt, pepper, and a pinch of cayenne if desired.

Step 3: Add the Lobster Meat and Serve

1. Add the Lobster Meat: Chop the reserved lobster meat into bite-sized pieces and add it to the bisque. Let it heat through for 1–2 minutes.
2. Serve and Garnish: Ladle the bisque into bowls and garnish with a sprinkle of fresh parsley or a swirl of cream for a finishing touch.

Tips for the Best Lobster Bisque

• Quality Lobster: Fresh lobster is best, but pre-cooked lobster tails or frozen lobster meat can work well too.
• Don’t Skip the Brandy: Brandy or cognac adds a subtle depth of flavor to the bisque, complementing the lobster beautifully.
• Strain Well: Straining the stock ensures a smooth, lump-free texture.

Serving and Storing

Serving Suggestions: Pair with crusty bread or a side salad for a complete meal. A sprinkle of chives or extra lobster meat on top can elevate the presentation.

Storing: Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil to maintain the creamy texture.

Final Thoughts

This Lobster Bisque is creamy, rich, and packed with delicate lobster flavor, making it the perfect way to impress guests or treat yourself. With its velvety broth, hints of aromatics, and tender lobster chunks, it’s truly a five-star experience in a bowl!