Ingredients:

  • 2 (1 1/2 - 2 pound) live lobsters (or 2 pounds cooked lobster meat and shells)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry sherry
  • 8 cups water
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black peppercorns
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream
  • 1/4 cup dry sherry
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons chopped fresh chives, for garnish

Instructions:

  1. Prepare the Lobsters (If Using Live): Humanely dispatch the lobsters by quickly inserting a knife into the head. Separate the tails and claws from the bodies. Remove the lobster meat from the tails and claws. Roughly chop the bodies and shells. (If using pre-cooked lobster, skip the dispatching step, just remove the meat and chop the shells.)
  2. Build the Stock: Sauté the lobster shells in olive oil until they turn bright red. Add onion, carrots, celery, and garlic and cook until softened. Deglaze the pot with sherry. Add water, tomato paste, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, for maximum flavor.
  3. Strain the Stock: Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Set aside.
  4. Make the Roux: Melt butter in the stockpot. Whisk in flour and cook, stirring constantly, until a smooth, golden-brown roux forms (about 2-3 minutes). This is important, or you'll get a pasty texture.
  5. Combine and Simmer: Gradually whisk in the lobster stock, ensuring there are no lumps. Bring to a simmer.
  6. Add Cream and Lobster Meat: Stir in heavy cream, sherry, and lobster meat. Season with salt, pepper, and cayenne pepper (if using). Simmer gently until heated through. Don't boil!
  7. Blend the Soup (Optional): For a smoother bisque, use an immersion blender to blend the soup directly in the pot, or carefully transfer to a regular blender. Use extreme caution when blending hot liquids.
  8. Serve: Garnish with fresh chives and serve immediately. Enjoy this lobster bisque soup recipe!