Classic Lobster Bisque

Step 1

Remove meat from lobster claws and tail, chop into bite-sized pieces, and refrigerate.

Step 2

Crush lobster shells with a mallet or the back of a heavy knife to expose as much surface area as possible.

Step 3

Melt butter in a large pot over medium-high heat until it foams, ~60 seconds.

Step 4

Add crushed shells and cook, stirring frequently, until they turn deep coral-red, 5–7 minutes.

Step 5

Add onion, carrot, and celery; cook stirring until softened, ~4 minutes.

Step 6

Stir in tomato paste and cook for 1 minute until fragrant.

Step 7

Remove pot from heat. Pour in brandy carefully and ignite with a long match if desired for depth of flavor.

Step 8

Once flames subside (or after 30 seconds), add stock, bay leaf, and thyme.

Step 9

Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until broth is rich and coral-colored.

Step 10

Strain bisque through a fine sieve, pressing shells gently to extract all liquid; discard solids.

Step 11

Return strained bisque to the pot and bring to a simmer over medium heat.

Step 12

Whisk in heavy cream slowly, stirring constantly, until fully incorporated and silky.

Step 13

Add reserved lobster meat and cook until just heated through, 2–3 minutes; don't boil.

Step 14

Season with salt and white pepper. Ladle into warm bowls and serve immediately.