Maine Lobster Bisque

Step 1

Fill a large pot with salted water and bring to a rolling boil. Submerge lobsters head-first and cover.

Step 2

Cook 12-14 minutes until shells turn bright red. Remove with tongs and let cool until safe to handle.

Step 3

Twist off claws and tail from each body. Crack shells to extract meat; reserve shells.

Step 4

Chop meat into bite-sized pieces and set aside. Coarsely crush reserved shells with your hands.

Step 5

Melt butter in a heavy pot over medium. Add onion and celery; sauté until softened, ~4 minutes.

Step 6

Add crushed lobster shells. Stir constantly for 2 minutes—they'll deepen in color and smell fragrant.

Step 7

Pour in brandy and scrape the pot bottom with a wooden spoon to lift up browned bits, ~1 minute.

Step 8

Add stock and tomato paste. Stir well and bring to a simmer.

Step 9

Simmer gently for 20 minutes so shells release their flavor. Liquid should smell intensely of lobster.

Step 10

Strain through a fine-mesh sieve into a clean pot, pressing shells to extract all liquid. Discard solids.

Step 11

Return strained liquid to low heat. Stir in cream and reserved lobster meat.

Step 12

Heat gently until steaming—do not boil. Season with salt and pepper. Taste and adjust.

Step 13

Ladle into bowls. Serve hot with crusty bread.