Ingredients:

  • 5 lbs / 680 g Lobster shells and bodies (reserve all meat for garnish)
  • 2 Tbsp / 30 g Unsalted butter (for sautéing shells)
  • 1/4 cup / 60 ml Good quality Cognac or Brandy
  • 1 cup / 240 ml Dry White Wine (e.g., Sauvignon Blanc)
  • 1 tsp / 5 g Kosher salt
  • 1 medium Yellow Onion, roughly chopped
  • 1 medium Carrot, roughly chopped
  • 1 stalk Celery, roughly chopped
  • 2 cloves Garlic, smashed
  • 2 Tbsp / 30 g Tomato Paste
  • 1 Tbsp / 15 ml Olive Oil
  • 1 tsp Black Peppercorns
  • 1 Bay Leaf
  • 2 sprigs Fresh Thyme
  • 6 cups / 1.4 Litres Water or High-Quality Fish Stock
  • 1/4 cup / 55 g Unsalted Butter (for the roux)
  • 1/4 cup / 30 g All-Purpose Flour (plain flour)
  • 1/2 cup / 120 ml Heavy Cream (Double Cream), plus extra for drizzling
  • 1/4 tsp Cayenne Pepper (optional)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Lobster: If using raw lobster, blanch, steam, or boil the lobsters. Extract the meat and refrigerate it. Roughly chop the shells (bodies, claws, and legs) into 1-inch pieces.
  2. Sauté the Shells: Melt the butter and olive oil in the stock pot over medium-high heat. Add the chopped shells and sauté vigorously for 8–10 minutes, stirring constantly, until they are bright red and have a slightly roasted aroma.
  3. Flambé (Optional but Recommended): Remove the pot from the heat. Pour in the Cognac/Brandy. Return to the heat and carefully tilt the pan toward the flame until the alcohol ignites. Let the flames die down completely.
  4. Deglaze: Add the white wine and scrape up any browned bits stuck to the bottom of the pot. Cook until the wine reduces by half (about 5 minutes).
  5. Add Aromatics: Add the chopped onion, carrot, celery, and garlic to the pot. Cook for 5–7 minutes until softened.
  6. Add Paste and Herbs: Stir in the tomato paste, bay leaf, thyme, and peppercorns. Cook for 2 minutes to caramelise the tomato paste slightly.
  7. Simmer: Pour in the water/fish stock. Bring the liquid to a boil, then immediately reduce the heat to a low, gentle simmer. Simmer, uncovered, for 60–90 minutes to build the fumet (stock).
  8. Crush and Strain: Turn off the heat. Using a potato masher or wooden spoon, forcefully crush the softened shells in the liquid to release any remaining flavour and liquid.
  9. First Strain: Carefully ladle the liquid and solids through a large fine-mesh sieve set over a clean bowl or pot. Press down firmly on the solids to extract as much liquid as possible. Discard the shells.
  10. Second Strain: Line the sieve with cheesecloth (muslin). Pour the strained liquid through the cheesecloth a second time to achieve a smooth, professional texture. The resulting liquid is the bisque base.
  11. Make the Roux: In the original stock pot (wiped clean), melt the remaining 1/4 cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes, creating a smooth, pale roux (avoid browning).
  12. Thicken the Bisque: Slowly whisk the hot bisque base into the roux, a ladleful at a time, ensuring no lumps form. Bring the soup back to a gentle simmer and cook for 10 minutes, stirring frequently, until the soup has thickened slightly.
  13. Finish: Reduce the heat to low. Stir in the heavy cream and the cayenne pepper. Do not boil after adding the cream. Taste and adjust seasoning with salt and pepper.
  14. Garnish and Serve: Ladle the hot bisque into bowls. Dice the reserved lobster meat and scatter it generously over the centre of each portion. Drizzle with a few drops of cream, if desired, and serve immediately with crusty bread.