Ingredients:

  • 2 (1 1/2-2 pound) lobsters
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry sherry (120ml)
  • 8 cups water (1.9 liters)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 4 cups lobster stock (from above) (950 ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup tomato paste (60 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives, for garnish
  • Reserved lobster meat, chopped

Instructions:

  1. Humanely dispatch and cook the lobsters. Remove the meat and set aside, refrigerating until needed. Crack the shells and reserve all the shells (body, legs, claws).
  2. In a large stockpot, heat olive oil over medium heat. Add onions, carrots, and celery and sauté until softened. Add garlic and sauté for another minute.
  3. Add sherry to the pot and scrape up any browned bits from the bottom. Add lobster shells, water, bay leaf, thyme, peppercorns, and cayenne pepper (if using).
  4. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, to extract maximum flavor from the shells.
  5. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Reserve the lobster stock.
  6. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
  7. Gradually whisk in the lobster stock, ensuring no lumps form. Add the tomato paste and simmer, stirring occasionally, until the bisque thickens slightly.
  8. If desired, use an immersion blender to blend the bisque until smooth. Stir in the heavy cream and heat through. Season with salt and pepper to taste.
  9. Ladle the bisque into bowls. Garnish with chopped lobster meat and fresh chives.