Classic Lobster Bisque

• Live lobsters2 (about 1.5 lbs each)
• Unsalted butter4 tbsp
• Yellow onion1 large, chopped
• Carrots2, chopped
• Celery stalks2, chopped
• Garlic cloves3, minced
• Tomato paste2 tbsp
• Cognac or brandy1/4 cup
• Dry white wine1 cup
• Lobster stock or fish stock6 cups
• Heavy cream1 cup
• Bay leaf1
• Fresh thyme sprigs2
• Saltto taste
• Black pepper
• Fresh chivesfor garnish

Steps

1. 1

   Remove lobster meat from shells, reserving shells. Crack shells and claws. Cook lobster meat briefly in boiling water, then shock in ice water. Chop meat and refrigerate.

2. 2

   In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.

3. 3

   Add minced garlic and tomato paste. Cook, stirring, for 1-2 minutes until fragrant.

4. 4

   Add reserved lobster shells and claws to the pot. Stir and cook for 5 minutes, allowing shells to toast slightly.

5. 5

   Carefully pour in the cognac/brandy and scrape up any browned bits from the bottom of the pot. Let it bubble and reduce slightly.

6. 6

   Add the white wine and bring to a simmer. Cook for 5 minutes.

7. 7

   Pour in the lobster stock (or fish stock). Add bay leaf and thyme sprigs. Bring to a boil, then reduce heat, cover, and simmer for at least 45 minutes to an hour, allowing flavors to meld.

8. 8

   Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard solids. You should have about 4-5 cups of flavorful broth.

9. 9

   Return the strained broth to the pot. Stir in the heavy cream. Heat gently, but do not boil.

10. 10

    Season with salt and black pepper to taste.

11. 11

    To serve, ladle the bisque into bowls. Garnish with reserved chopped lobster meat, a swirl of cream, and fresh chives.

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