Lobster Bisque

This is a relatively simple and quick lobster bisque, one that retains two critical qualities: big-time lobster flavor and a luxurious creaminess. There are two good ways to obtain lobster bodies. One is to save them from a lobster feast. The other is to beg them from an old-fashioned fishmonger, who will either give them away free or charge you only minimally.

Servings: 4

Total Time: 1 hour

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 medium carrot, chopped
• 1 bay leaf
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 4 to 8 whole lobsters, cooked or uncooked, with additional lobster shells or bodies
• Coral, tomalley, and any stray bits of lobster meat
• 1 cup dry white wine
• 1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)
• 6 cups lobster, chicken, or fish stock or strained liquid reserved from boiling lobsters
• 1 cup heavy cream
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a large, deep pot, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens, for 5 to 10 minutes.
2. Add the whole lobsters to the pot. If the lobsters are uncooked, cook them, stirring, until they turn red, about 10 minutes. If the lobsters are already cooked, cook them for about 5 minutes.
3. Add the white wine and chopped tomato to the pot. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and cook for 10 minutes.
4. Pour in the lobster, chicken, or fish stock and return the heat to high. Bring the mixture back to a boil, then reduce the heat to low and cover the pot. Cook for 20 minutes.
5. Remove the lobsters and shells from the pot. If necessary, crack the shells and pick off any lobster meat. Return the meat to the soup. (Reserve any large pieces of meat for the final addition.)
6. Pass the soup through a food mill or purée it in a blender until smooth. (At this point, you may refrigerate the soup, covered, for up to 2 days. Reheat before proceeding.)
7. Return the soup to the pot and bring it to a boil. Lower the heat to a gentle simmer and add the remaining butter, stirring until it melts. Stir in the heavy cream and any reserved bits of lobster meat. Heat the soup through.
8. Season the bisque with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley leaves. Serve hot.

TIPS FOR LOBSTER BISQUE:

• Lobster selection: Use cooked or uncooked whole lobsters for this recipe. If using uncooked lobsters, they will cook in the soup. If using cooked lobsters, they will be added for flavor. Ensure you have additional lobster shells or bodies to enhance the lobster flavor.
• Lobster meat and flavor: Be sure to include any coral, tomalley, and stray bits of meat from the lobsters in the soup. They contribute to the rich flavor of the bisque.
• Lobster bisque texture: For a smooth texture, pass the soup through a food mill or purée it in a blender. This step ensures a luxurious creaminess in the bisque.
• Make-ahead option: The bisque can be made in advance and refrigerated for up to 2 days. Reheat before proceeding with the final steps.
• Seasoning: Taste the bisque before adding salt and pepper, as the lobster and stock can vary in saltiness. Adjust the seasoning accordingly.
• Garnish: Fresh chopped parsley adds a vibrant touch to the bisque. Sprinkle it on top before serving.
• Serving suggestion: Serve the lobster bisque hot as a delicious appetizer or main course with crusty bread on the side for dipping. Enjoy the rich flavors and creamy texture of this classic seafood soup.