Lobster Bisque
Rich, coral-pink bisque built from a scratch shell stock, velvety roux, and sweet chunks of claw and tail meat. Fannie Farmer's 1896 bones-and-all technique, updated for tonight.
Ingredients
- 2 lbwhole cooked lobster(about 2 lobsters; shells cracked, meat picked and reserved)
- 2 cupscold water
- 1 tbspneutral oil(for toasting shells)
- ¼ cupunsalted butter(divided)
- ¼ cupall-purpose flour
- 4 cupswhole milk
- 1 ½ tspkosher salt(plus more to taste)
- ⅛ tspcayenne pepper
- 1 tbsptomato paste(optional; deepens color if no coral is present)
- 1 tbspdry sherry(optional, added at finish)
Method
- 01
Separate the lobster meat into three groups: tail meat (finely chop half, dice the rest), tender claw meat (leave in rough chunks), and any coral (the dark green-red roe). Set all aside.
- 02
Heat the 1 tbsp neutral oil in a medium saucepan over medium-high. Add the cracked shells and body bones; stir for 2 minutes until they smell toasty and turn slightly golden.
- 03
Pour in the 2 cups cold water, bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes.
- 04
Strain the shell stock through a fine-mesh sieve into a bowl, pressing the shells firmly to extract every drop. Discard the solids. You should have roughly 1 ½ cups of amber stock.
- 05
In the same saucepan, melt 3 tbsp of the ¼ cup unsalted butter over medium heat. Whisk in the ¼ cup all-purpose flour and cook, stirring constantly, for 2 minutes until the roux smells nutty but has not browned.
- 06
Slowly ladle the warm shell stock into the roux while whisking, incorporating fully before each addition. The mixture will thicken quickly — keep whisking to prevent lumps.
- 07
Add the finely chopped tail meat to the 4 cups whole milk in a separate small saucepan. Warm over medium heat until steaming and just beginning to bubble at the edges (do not boil). Remove from heat and let steep 5 minutes.
- 08
Strain the infused milk through a fine-mesh sieve into the roux base, pressing the tail meat through or discarding it depending on texture preference. Whisk to combine.
- 09
If you have coral: mash it with the remaining 1 tbsp unsalted butter using a fork or small mortar until smooth, then work in 1 tsp flour. Whisk this paste into the hot soup — it will deepen the color to a rich coral-orange.
- 10
If you have no coral, stir in the 1 tbsp tomato paste now for color and a subtle savory note.
- 11
Season with the 1 ½ tsp kosher salt and ⅛ tsp cayenne. Taste and adjust — the bisque should have a clean heat at the back of the throat.
- 12
Add the diced tail meat and chunked claw meat. Simmer gently for 2–3 minutes just to warm the lobster through; do not boil or the meat will toughen.
- 13
Stir in the 1 tbsp dry sherry off the heat if using. Ladle into warm bowls and serve immediately.
Adapted from public domain & community sources