Lobster Bisque

Ingredients

• 2 whole lobsters (about 1.5 pounds each), or 1.5 pounds lobster shells plus 12 ounces cooked lobster meat
• 4 tablespoons unsalted butter, divided
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 1/2 cup brandy or cognac
• 1/2 cup dry sherry
• 6 cups seafood or fish stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons fresh chives, chopped, for garnish

Instructions

1. If starting with whole lobsters, bring a very large pot of salted water to a boil and cook the lobsters for 8 to 9 minutes until the shells turn bright red and the meat reaches 140 F; plunge into ice water to stop the cooking, then crack the shells and remove the meat, reserving all shells and any juices. Chop the meat into bite-sized chunks and refrigerate.
2. Using kitchen shears or your hands, break the reserved lobster shells into smaller pieces.
3. Melt 2 tablespoons of the butter in a large stockpot over medium-high heat, add the shells, and cook for 5 to 6 minutes, stirring often, until fragrant and lightly toasted.
4. Add the onion, carrots, and celery to the pot with the shells, and cook for 6 to 7 minutes, stirring occasionally, until softened.
5. Add the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly.
6. Carefully add the brandy, standing back in case it flames near the burner, and simmer for 2 minutes; then add the sherry and simmer 2 minutes more to cook off most of the alcohol.
7. Add the seafood stock, bay leaves, and thyme sprigs, bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes to extract maximum flavor from the shells.
8. Strain the broth through a fine-mesh sieve into a large bowl, pressing on the solids with the back of a spoon to extract all the liquid; discard the shells and vegetables.
9. Wipe out the pot, melt the remaining 2 tablespoons butter over medium heat, and whisk in the flour; cook for 1 to 2 minutes, whisking constantly, until it forms a pale, bubbling paste (a roux).
10. Slowly whisk the strained lobster broth into the roux, a ladleful at a time at first, until fully smooth, then bring to a gentle simmer over medium heat and cook for 8 to 10 minutes, stirring often, until slightly thickened.
11. Reduce heat to low and stir in the heavy cream and cayenne pepper, warming gently for 5 minutes without boiling.
12. Add the reserved lobster meat and warm through for 2 to 3 minutes, just until heated (further boiling will make the lobster tough).
13. Season with the kosher salt, tasting and adjusting as needed, then ladle into bowls and garnish with chopped chives.

Nutrition

Calories	420
Protein	22 g
Fat	28 g
Carbs	12 g
Fiber	1 g
Sodium	890 mg

Estimated per serving