Creamy Lobster Bisque Recipe: How to Make Lobster Bisque

• 6 fresh lobster tails
• 4 tablespoons butter
• 1 medium white onion, finely diced
• 4 celery stalks, finely diced
• 3 medium carrots, peeled and finely diced
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• ¼ teaspoon cayenne pepper
• 1 cup dry white wine
• 3 fresh thyme sprigs
• 1 cup heavy cream
• black pepper, to taste
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons finely chopped chives
• 1 tarragon sprig, leaves removed and torn (optional)
• olive oil, for garnish

Fill a stockpot with 4½ cups of water and 1 teaspoon of salt. Bring to a boil.
Add lobster tails and cook until lobster is bright red and cooked through, about 5 minutes. Remove lobster tails from the stock and reserve the liquid.
Once lobster tails are cool enough to handle, remove lobster meat from shells using kitchen shears and coarsely shred.
Return the shells to the stockpot and simmer for 20 minutes. Strain the stock and discard the shells.
Meanwhile, in a large pot over medium-high heat, melt the butter.
Add the onion, celery, carrots, garlic, and a pinch of salt and sauté, occasionally stirring, until the vegetables soften, about 6 minutes.
Add the flour and cook, constantly stirring, until the flour is lightly golden brown and smells nutty, 1–2 minutes (it will still be much lighter than a roux).
Add the tomato paste and cayenne pepper and cook, frequently stirring, until tomato paste is darkened in color, about 2 minutes.
Add the wine, scraping any browned aromatics on the bottom of the pot. Simmer, occasionally stirring, until wine is reduced by half.
Reduce to low heat and add thyme sprigs, a few cracks of black pepper, and the reserved lobster stock. Simmer, occasionally stirring, until flavors meld, 25–30 minutes.
Discard the thyme sprigs.
Using an immersion blender, purée the bisque until entirely smooth. (Alternatively, blend in a blender, work in batches as needed, and return to the pot.) Strain, if desired.
Return the bisque to low heat and stir in heavy cream and ¾ of the lobster meat.
Season to taste with salt and pepper.
Divide the bisque among 4 serving bowls and top with remaining lobster meat.
Sprinkle with chives and tarragon, if using. Finish with a drizzle of olive oil and a few cracks of black pepper.
You can make the soup ahead of time and refrigerate it. The milk solids may separate, but they will come together when reheated.

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