Ingredients:

  • 2 lbs Whole Cooked Lobster (Shells reserved; meat diced)
  • 7 Tbsp Unsalted Butter, divided
  • 1 medium Yellow Onion, chopped
  • 1 large Carrot, chopped
  • 2 medium Celery Stalks, chopped
  • 4 large Garlic Cloves, minced
  • 2 Tbsp Tomato Paste
  • 1/4 cup Cognac or Brandy
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 6 cups Water or Fish Stock
  • 2 Bay Leaves
  • 4 Fresh Thyme Sprigs (tied)
  • 3 Tbsp All-Purpose Flour (for roux)
  • 1 cup Heavy Cream (Double Cream)
  • Pinch Freshly Grated Nutmeg
  • 1/4 tsp Cayenne Pepper
  • 12 oz Tagliatelle or Linguine Pasta
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Roast the Shells: Roughly crush the lobster shells (claws and body). Melt 2 Tbsp of butter in the stock pot over medium-high heat. Sauté the shells for 5–7 minutes until they turn bright red and fragrant. Remove and set aside.
  2. Sauté Aromatics: Add the remaining 2 Tbsp of butter to the pot. Sauté the onion, carrot, and celery (the mirepoix) over medium heat for 8–10 minutes until softened and translucent. Add the minced garlic and cook for 1 minute.
  3. Enhance Flavour: Stir in the tomato paste and cook for 2 minutes to caramelize it slightly (this deepens the colour and flavour).
  4. Deglaze with Alcohol: Return the shells to the pot. Pour in the Cognac/Brandy and simmer for 1 minute. Add the white wine and reduce by half.
  5. Simmer the Stock: Add the 6 cups of water/fish stock, bay leaves, and thyme bundle. Bring to a rapid boil, then immediately reduce heat to a low simmer. Cook uncovered for 60–75 minutes. Skim off any foam or impurities that rise to the surface occasionally.
  6. Strain the Stock: Remove the pot from the heat. Carefully ladle the stock and solids through a fine-mesh sieve set over a clean saucepan. Press firmly on the shells and vegetables to extract every drop of liquid flavour. Discard all solids.
  7. Reduce and Thicken: Place the strained liquid back on medium-low heat. Reduce the stock until you have about 2.5 cups (600 ml) of intensely flavoured liquid.
  8. Make the Roux: In a separate small pan, melt the remaining 3 Tbsp of butter. Whisk in the 3 Tbsp of flour to form a smooth paste (roux). Cook for 1 minute.
  9. Complete the Sauce: Gradually whisk the roux into the hot, reduced bisque stock. Simmer gently for 5 minutes until slightly thickened. Stir in the heavy cream, nutmeg, and cayenne pepper. Taste and season meticulously with salt and pepper. Keep warm over very low heat; do not boil.
  10. Cook the Pasta: While the sauce finishes, cook the tagliatelle according to package directions in well-salted water until al dente. Reserve about 1 cup (240 ml) of the starchy pasta water before draining.
  11. Combine: Drain the pasta and immediately transfer it to the saucepan containing the bisque. Toss thoroughly to coat. If the sauce is too thick, stir in a splash of reserved pasta water until the sauce is glossy and clings beautifully to the pasta.
  12. Add Lobster: Gently fold in the diced lobster meat—just enough to heat through (2 minutes max) to prevent it from becoming tough and chewy.
  13. Serve: Divide the pasta into bowls, garnish with fresh parsley, and a final crack of black pepper.