Ingredients:

  • 2 whole lobsters (approx. 1.3 kg total) or 4 large tails
  • 5 tbsp unsalted butter (divided)
  • 1 large onion, chopped (150g)
  • 2 carrots, chopped (120g)
  • 2 celery stalks, chopped (100g)
  • 4 cups seafood stock (950ml)
  • 1/2 cup dry sherry (120ml)
  • 3 tbsp all purpose flour (25g)
  • 2 tbsp tomato paste (30g)
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp smoked paprika
  • 1.5 cups heavy cream (350ml)
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Steam the lobsters for 8 minutes until the shells turn bright red. Remove the meat from the tails and claws, then chop it into bite-sized pieces and set aside in the fridge. This prevents the meat from overcooking while we build the stock.
  2. Crush the empty shells into smaller pieces using a heavy mallet or rolling pin. In a large pot, melt 2 tbsp butter over high heat and add the shells, cooking for 5 minutes until they smell nutty and toasted.
  3. Add the onion, carrots, and celery to the shells, sautéing for 5 minutes.
  4. Pour in the seafood stock and simmer on low for 45 minutes until the liquid has reduced by twenty percent.
  5. Strain the mixture through a fine mesh sieve into a large bowl, pressing hard on the solids to extract every drop of liquid. Discard the shells and vegetables. You should have a dark, fragrant lobster tea.
  6. In the same cleaned pot, melt the remaining 3 tbsp butter. Whisk in the flour and cook for 2 minutes until it smells like toasted bread. This blond roux stage is crucial for a smooth texture.
  7. Stir in the tomato paste, garlic, thyme, and paprika, cooking for 1 minute. Slowly whisk in the dry sherry, followed by the strained lobster stock, ensuring no lumps remain.
  8. Bring the mixture to a gentle simmer and cook for 15 minutes until the sauce coats the back of a spoon. The starch should be fully hydrated now, creating a thick, glossy base.
  9. Reduce heat to low and stir in the heavy cream. Add the reserved lobster meat and heat for 2 minutes until the meat is warmed through but still tender.
  10. Taste the bisque and add the salt and white pepper. If the soup feels too thick, add a splash more stock; if too thin, simmer for another 5 minutes without the lobster meat.
  11. For a truly professional finish, use an immersion blender to pulse the bisque for 10 seconds right before serving. This creates a light airiness and ensures the fat is perfectly incorporated.