Classic Lobster Bisque

There’s something undeniably elegant about a bowl of rich lobster bisque. Its creamy texture and deep flavors make it a timeless favorite. Perfect for a special occasion or a cozy night in, this lobster bisque recipe will transport you to a seaside bistro with every spoonful.

Ingredients:

• 2 live lobsters (1.5 pounds each) or 2 cups of cooked lobster meat
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup brandy or cognac
• 3 tablespoons all-purpose flour
• 4 cups fish or seafood stock
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Begin by cooking the live lobsters. Bring a large pot of salted water to a rolling boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Once they’re cool enough to handle, remove the meat from the shells.
2. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes. Be careful not to burn the garlic.
3. Add the brandy or cognac to the pot and allow it to deglaze by scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
4. Stir in the flour to create a roux, cooking for a couple of minutes without letting it change color.
5. Gradually whisk in the fish or seafood stock, ensuring there are no lumps. Add the tomato paste, bay leaf, thyme, and smoked paprika.
6. Bring the mixture to a simmer and let it cook gently for 30 minutes. The base of your bisque should be flavorful and aromatic.
7. After the mixture has simmered, remove the bay leaf and thyme sprig. Carefully pour the mixture into a blender, or use an immersion blender, and blend until smooth.
8. Return the soup to the pot and place it over low heat. Stir in the heavy cream and season with salt and pepper. Add the reserved lobster meat to the bisque to heat through.
9. Ladle the bisque into bowls and garnish with fresh parsley or chives. Serve hot with an extra swirl of cream or a sprinkle of paprika if desired.

With these steps, you’ll have created a lobster bisque that’s both comforting and sophisticated. Enjoy the rich flavors of the sea in this beloved classic soup. Bon Appétit!