Ingredients

For the Bisque:

• 4 tbsp butter
• 1 large yellow onion, diced
• 5 stalks celery, diced
• 3 medium carrots, diced
• 1 garlic clove, minced
• Salt and white pepper, to taste
• 1 sprig fresh tarragon (or ¾ tsp dried)
• 3 tbsp tomato paste
• 1 tsp paprika
• ⅛ tsp cayenne pepper
• ¼ cup all-purpose flour
• 1 cup seafood or chicken broth + 1 tbsp lemon juice 
• ¼ cup apple cider vinegar + 2 tsp sugar
• 6 cups lobster or shellfish stock*
• 1 sprig fresh thyme (or ¼ tsp dried)
• 1 bay leaf
• 1 cup heavy cream
• 1 tsp lemon juice or apple cider vinegar (replacing sherry vinegar)
• 10 oz lobster meat, cut into chunks**
• Chopped chives (optional, for garnish)

For the Lobster or Shellfish Stock:

• 1 large onion, halved
• 2 stalks celery, halved
• 1 carrot, halved
• 3 cloves garlic, smashed
• 5 peppercorns
• 4 sprigs thyme
• 2 bay leaves
• Lobster, shrimp, or crab shells (as many as you can fit, more is better)
• Water to cover

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, celery, carrots, and garlic. Season with salt and white pepper, cooking while stirring for about 8 minutes until softened but not browned.
3. Stir in the tarragon, tomato paste, paprika, and cayenne until the tomato paste is well incorporated.
4. Add the flour and mix until fully combined.
5. Pour in the seafood or chicken broth with lemon juice and the apple cider vinegar with sugar, then increase the heat to medium-high. Stir until the liquid is absorbed.
6. Add the lobster stock, thyme, and bay leaf. Season with salt and white pepper, then cover and simmer for about 20 minutes until the vegetables are very tender.
7. Remove the thyme sprig and bay leaf, then blend the soup until completely smooth. You can use an immersion blender or blend in batches. For extra smoothness, strain through a fine mesh strainer if needed.
8. Return the soup to the pot, add the heavy cream and lemon juice (or apple cider vinegar), and stir to combine. Taste and adjust seasoning if necessary.
9. To serve, divide the lobster meat among bowls, leaving some for garnish if desired. Pour the hot bisque over the lobster, then garnish with the remaining lobster meat and chives. Serve immediately.

1. In a large stockpot, combine the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves, and lobster/shrimp/crab shells. Press the ingredients down to condense them.
2. Add enough water to cover the ingredients, then bring to a boil. Reduce heat and simmer gently for 20-30 minutes.
3. Strain the stock and store in mason jars or quart containers. The stock can be frozen for up to 6 months.

Notes

• If you can’t make homemade lobster or shellfish stock, you can substitute with boxed or canned broth or bottled clam juice. Adding lobster shells from your lobster meat will enhance the flavor of the bisque.
• Be cautious when blending hot liquids—avoid using a tightly sealed blender like a NutriBullet unless it has a vent. Alternatively, let the soup cool slightly before blending.
• If you prefer a thicker bisque, create a slurry by whisking together flour and water. Slowly add it to the simmering soup, stirring continuously, until the desired thickness is reached. Simmer a bit longer to cook out any raw flour taste.
• For a smooth bisque, blend well. If needed, strain through a fine-mesh sieve to ensure the texture is silky.
• Warm your bowls in a low oven or microwave just before serving to keep the soup hot longer.

Nutrition