Ingredients:

  • 2 lbs Fresh or Frozen Lobster (shells reserved)
  • 3 Tbsp Unsalted Butter (divided use)
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ cup Cognac or Brandy (for deglazing)
  • 1 large Yellow Onion, roughly chopped
  • 1 medium Carrot, roughly chopped
  • 2 stalks Celery Stalks, roughly chopped
  • 4 cloves Garlic Cloves, smashed
  • 3 Tbsp Tomato Paste
  • ½ cup Arborio Rice or Long Grain Rice
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 8 cups Fish Stock (low sodium) or Water
  • 4 sprigs Thyme Sprigs
  • 2 large Bay Leaves
  • 1 tsp Black Peppercorns
  • 1 cup Heavy Cream (35% fat)
  • ⅛ tsp Cayenne Pepper (Optional)
  • Salt and White Pepper, To taste
  • Reserved Lobster Meat, chopped

Instructions:

  1. Prepare the Lobster: Steam or boil the lobsters until just cooked (about 7-10 minutes). Remove the meat from the tails and claws and roughly chop, then set aside. Crush the remaining shells (head, body, legs) into manageable pieces.
  2. Roast the Shells: Preheat the oven to 450°F (230°C). Toss the crushed shells with 1 Tbsp of olive oil and spread them on a sheet pan. Roast for 15 minutes until fragrant and slightly browned. This caramelisation is key for deep flavour.
  3. Sauté Aromatics: In the large stockpot, melt 2 Tbsp of butter over medium heat. Add the chopped onion, carrot, and celery (the mirepoix). Sauté gently for 8–10 minutes until softened but not browned. Add the garlic and cook for 1 minute more.
  4. Build Flavour: Stir in the tomato paste and the rice. Cook, stirring constantly, for 3 minutes until the paste darkens slightly. This activates the tomato flavour.
  5. Deglaze and Flambé (Carefully): Add the roasted lobster shells to the pot. Pour in the Cognac/Brandy. Stand back and carefully ignite with a long match (or allow the alcohol to evaporate naturally). Once the flame subsides, stir well.
  6. Simmer the Stock: Pour in the white wine and reduce by half (about 3 minutes). Add the stock/water, thyme, bay leaves, and peppercorns. Bring to a boil, then immediately reduce heat, cover partially, and simmer gently for 45 minutes to 1 hour.
  7. Remove Solids: Carefully skim any scum from the surface. Remove the bay leaves and thyme stems.
  8. Purée the Shells: Use a standard blender (working in batches) or an immersion blender to purée the mixture for 1–2 minutes, grinding the shells down as much as possible to release all the flavour.
  9. The Crucial Strain: Place a fine-mesh sieve (lined with cheesecloth, if available) over a clean pot. Ladle the puréed mixture into the sieve. Press firmly against the solids to extract all liquid and oils. Discard the remaining dry solids.
  10. Skim the Fat: Allow the strained bisque base to rest for a few minutes. Skim off any excess butter or oil that floats to the surface.
  11. Reduce and Season: Bring the strained bisque base back up to a gentle simmer. Reduce for 15–20 minutes until the bisque is slightly thickened. Taste and season generously with salt and white pepper. Add the cayenne if using.
  12. Enrich with Cream: Remove the pot from the heat. Stir in the heavy cream until fully incorporated. Do not boil the bisque after adding the cream.
  13. Serve: Taste one final time for seasoning. Ladle the hot bisque into warmed bowls. Place a generous spoonful of the reserved chopped lobster meat in the centre of each bowl just before serving.