Ingredients
Broth and Stock Ingredients
- 64 ounces seafood stock (2 – 32oz containers)
- 6 cups water
- 1 bay leaf
- 1 tablespoon fresh chopped tarragon (or 1 tsp dried tarragon)
- 2 shallots (cut into wedges, peels on)
- ½ cup chopped celery
- ½ cup chopped carrots
- 4-6 cloves garlic (smashed, peels optional)
- 16 ounces raw lobster tails (4 – 4oz tails or 2 whole 1 lb lobsters)
Roux and Flavor Enhancers
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ cup dry white wine (or dry sherry)
- 3 tablespoons tomato paste
Finishing Ingredients
- 4 cups homemade lobster stock (from above)
- 1 cup heavy cream
Instructions
- Prepare Vegetables and Aromatics: Cut the shallots into wedges keeping the peels on for extra flavor. Roughly chop the celery and carrots, and smash the garlic cloves. The garlic peels may be left on or removed depending on preference.
- Make Lobster Broth: In a large 6-8 quart stockpot over medium heat, combine lobster tails (or whole lobsters), shallots, celery, carrots, garlic, bay leaf, tarragon, seafood stock, and water. Cover the pot and bring to a simmer.
- Initial Simmer and Lobster Removal: Once simmering, set a timer for 5 minutes. Remove the lobster meat carefully with tongs, leaving the broth and shells to continue simmering.
- Extract Lobster Meat: Use kitchen shears to cut the lobster tail shells and gently remove the meat. If whole lobsters are used, break off claws, knuckles, and tails, returning shells and cavities to the pot. Reserve the lobster meat and set aside.
- Simmer Stock for Flavor: Continue simmering the broth with shells and vegetables for about 45 more minutes so it reduces and thickens. Chop reserved lobster meat into ½ inch chunks.
- Strain Lobster Stock: Turn off heat and strain the stock through a fine mesh sieve into a large measuring cup to remove all shells and debris. Aim for 4+ cups of stock and add water if necessary to reach 4 cups.
- Make the Roux: Clean the stockpot and return to medium heat. Melt butter, then whisk in the flour, cooking while whisking for 2-3 minutes until the roux is golden brown but not burned.
- Deglaze and Combine: Pour in white wine to deglaze, whisking to loosen any browned bits. Add tomato paste and lobster stock, stirring to combine thoroughly. Bring to a simmer and cook for 10 minutes to thicken.
- Finish Bisque: Add heavy cream and simmer for 3-4 minutes to reach a luscious consistency. Turn off heat and stir in chopped lobster meat gently.
- Serve: Ladle bisque into bowls, optionally adding a clump of lobster meat in the center for presentation. Garnish with fresh tarragon leaves or chopped parsley and serve hot.
Notes
- Leaving shallot and garlic peels on during stock-making intensifies flavor without bitterness.
- Using whole lobsters adds more depth to the broth but requires more effort extracting meat.
- If lobster stock is less than 4 cups after straining, add water to maintain soup consistency.
- Be careful not to burn the roux as it can impart a bitter taste to the bisque.
- Dry white wine or dry sherry can be used; sherry adds a slightly nuttier flavor.
- Garnishing with fresh herbs elevates the final presentation and adds fresh aroma.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
