Lobster Bisque

A velvety, coastal classic— rich with lobster, layered with aromatics, and finished with a hint of champagne vinegar. Elegant enough for a dinner party, cozy enough for a rainy summer evening in.

Serves 6-8

Ingredients

  • 6 tbsp unsalted butter

  • 1 large yellow onion, diced

  • 5 celery stalks, diced

  • 3 medium carrots, diced

  • 2 garlic cloves, minced

  • Salt and fresh pepper, to taste

  • 1 sprig fresh tarragon

  • 3 tbsp tomato paste

  • 2 tsp paprika

  • ¼ cup all-purpose flour

  • 1⅓ cups dry white wine

  • 6 cups seafood stock

  • 1 sprig fresh thyme

  • 1 bay leaf

  • 1 cup heavy cream

  • 1 tsp champagne vinegar

  • 2 lbs cooked lobster meat, chopped into chunks

  • Chopped fresh chives, for garnish (optional)

Instructions

  • Bring 2 inches of salted water to a boil in a large pot. Place a 2 lb lobster in pot, cover, and steam for 14–16 minutes, until the shell is bright red and the meat is opaque. Remove and let cool slightly. Extract the meat and set aside. Reserve the shells—you’ll add them to the bisque for extra flavor.

  • In a large Dutch oven, melt the butter over medium heat. Add the onion, celery, carrots, and garlic. Season with salt and white pepper, and sauté until softened but not browned—about 8 minutes.

  • Stir in the tarragon, tomato paste, and paprika. Cook for another minute until the tomato paste is fully incorporated.

  • Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.

  • Pour in the white wine and increase the heat to medium-high. Stir until most of the wine has evaporated.

  • Add the seafood stock, thyme, bay leaf, and lobster shells. Season again with salt and white pepper. Cover and let simmer on low heat for 20 minutes, or until the vegetables are very tender.

  • Remove the thyme and bay leaf. Carefully blend the soup until smooth using an immersion blender or high-speed blender.

  • Return the bisque to the pot over low heat. Stir in the heavy cream and champagne vinegar. Taste and adjust seasoning as needed.

  • Gently fold in half the reserved lobster meat and simmer for 1–2 minutes to warm through.

  • To serve, ladle bisque into warm bowls. Top with the remaining lobster and a sprinkle of fresh chives.