Ingredients:

  • 4 kg (3 lbs) Lobster shells and bodies (from 2 large lobsters, reserved meat set aside for garnish)
  • 60 ml (4 tbsp) Olive oil, separated
  • 60 ml (4 tbsp) Cognac or good quality Brandy (optional, but highly recommended)
  • 115 g (1 large) Yellow Onion, roughly chopped
  • 115 g (2 medium) Carrots, roughly chopped
  • 75 g (2 stalks) Celery, roughly chopped
  • 4 cloves Garlic, smashed
  • 60 g (4 tbsp) Tomato Paste
  • 1 tsp Black Peppercorns, whole
  • 2 Bay Leaves
  • 2 sprigs Fresh Thyme
  • 4 L (10 cups) Cold water or low-sodium Fish Stock
  • 60 g (4 tbsp) Unsalted Butter
  • 60 g (4 tbsp) All-purpose (plain) Flour
  • 120 ml (½ cup) Dry White Wine (e.g., Sauvignon Blanc)
  • 240 ml (1 cup) Heavy Cream (Double Cream), plus extra for garnish
  • ½ tsp Cayenne Pepper (or to taste)
  • 2 tbsp Long-grain white rice (optional, traditional thickener substitute for part of the flour)
  • Kosher Salt and Freshly Ground Black Pepper (To taste)

Instructions:

  1. Prep and Roast Shells (Flavour Extraction): Preheat oven to 200°C (400°F). Toss the broken lobster shells (excluding the small antennae) with 2 tbsp (30ml) olive oil on a baking sheet. Roast for 15 minutes until bright red and fragrant.
  2. Sauté the Aromatics: In the stockpot, melt 2 tbsp (30ml) of the remaining oil. Sauté the onions, carrots, and celery (the mirepoix) over medium heat for 8-10 minutes until softened but not browned. Add the smashed garlic, thyme, and bay leaves; cook for 1 minute until fragrant.
  3. Build the Base: Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in colour (pincer the paste). Add the roasted lobster shells to the pot.
  4. Deglaze with Alcohol: Pour in the Cognac/Brandy. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pot. Cook until the alcohol has mostly evaporated (about 2 minutes).
  5. Simmer the Stock: Add the cold water (or fish stock) and peppercorns. Bring to a boil, then immediately reduce heat to a bare simmer. Skim off any grey foam that rises. Simmer, uncovered, for 45–60 minutes.
  6. First Strain (Coarse): Remove the pot from the heat. Carefully strain the stock through a coarse sieve into a clean bowl, discarding the large vegetable chunks and shells.
  7. Extract the Maximum Flavour: Return the shells and vegetables to the empty pot. Add 2 cups of fresh water and bring to a simmer for 5 minutes. Strain this second wash and combine it with the main stock.
  8. Second Strain (The Silky Finish): Line the sieve with cheesecloth or use a fine chinois. Strain the combined liquid again into a clean saucepan. This double-straining ensures the bisque is beautifully silky.
  9. Prepare the Roux: In a separate small pan, melt the 4 tbsp (60g) of butter. Whisk in the 4 tbsp (60g) of flour (and the optional rice, if using) to form a smooth paste (roux). Cook for 2 minutes, stirring constantly, until the roux smells nutty (a blonde roux).
  10. Thicken the Bisque: Slowly whisk the hot lobster stock into the roux mixture until fully incorporated and smooth. Bring the bisque back to a gentle simmer for 10 minutes to cook out the flour taste.
  11. Enrichment and Seasoning: Remove from heat. Stir in the heavy cream and cayenne pepper. Taste and adjust the seasoning with salt and pepper. If you used rice, blitz the bisque briefly with an immersion blender now to ensure it is perfectly smooth.
  12. Final Presentation: Ladle the hot bisque into warmed bowls. Garnish each serving with a drizzle of extra cream (swirled artfully) and the reserved chunks of lobster meat.