Ingredients:

  • 2 (1 ½ - 2 lb) lobsters, live or previously cooked
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ¾ cup)
  • 4 cloves garlic, minced
  • 1/2 cup tomato paste (120ml / 130g)
  • 1/2 cup dry sherry (120ml)
  • 8 cups fish stock (2 liters)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • Salt to taste
  • 4 tablespoons unsalted butter (60g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups heavy cream (480ml)
  • 2 tablespoons brandy (30ml)
  • Salt and white pepper to taste
  • Fresh chives, finely chopped, for garnish
  • Extra lobster meat, reserved from earlier, for garnish

Instructions:

  1. If using live lobsters, humanely dispatch and cook them by boiling or steaming. Save the cooking liquid for the stock. Extract the lobster meat from the tail, claws, and knuckles. Reserve the meat and refrigerate. Roughly chop the lobster shells.
  2. Heat olive oil in the stockpot over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened. Add minced garlic and cook until fragrant.
  3. Add tomato paste and cook, stirring frequently, until it darkens slightly and sticks to the bottom of the pan (optional for deeper flavor). Deglaze the pot with dry sherry, scraping up any browned bits.
  4. Add the chopped lobster shells to the pot. Pour in fish stock. Add thyme, bay leaf, and peppercorns. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer flavor.
  5. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Press down on the solids to extract as much liquid as possible.
  6. In the same pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until a smooth, golden roux forms (about 2-3 minutes).
  7. Gradually whisk in the lobster stock into the roux, ensuring no lumps form. Bring to a simmer.
  8. Stir in heavy cream and brandy (if using). Simmer gently for another 15-20 minutes, allowing the flavors to meld.
  9. Carefully transfer the bisque to a blender or use an immersion blender to puree until completely smooth. For an even smoother texture, strain the bisque through a fine-mesh sieve.
  10. Season the bisque with salt and white pepper to taste. Ladle into bowls and garnish with reserved lobster meat and fresh chives. Serve immediately.