Ingredients

The following ingredients have 4 Servings
  • 1 ½ - 2 pounds uncooked lobster tails, meat removed and chopped (reserve the shells)
  • 1 cup unsalted butter
  • 3 stalks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 leeks, white and light green parts only
  • 3 sprigs fresh lemon thyme, or regular thyme
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 1/4 cup brandy
  • ¼ cup all-purpose flour
  • 4 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • Finely chopped fresh chives, for garnish
  • Old Bay Oyster Crackers

Instruction

  • Melt the butter in a large stockpot over medium heat. Add reserved lobster shells, celery, carrots, leeks, lemon thyme, bay leaf and tomato paste, stirring to incorporate tomato paste well. Continue to cook about another 10 minutes until lobster shells are bright red and the vegetables are starting to soften.
  • Turn off the heat and add the brandy. Ignite the brandy with a long kitchen lighter or match and allow burn until the flame subsides (don’t stir during this process). Turn the heat back on low then sprinkle the flour over vegetable mixture in pot, stirring frequently for two minutes. Add some water to the pot, just enough to cover the vegetables in the pot (be careful not to add too much), then add the cream. Bring mixture just to a soft boil then immediately reduce heat to low.
  • Simmer, uncovered, for an hour to allow the soup to reduce and for flavors to meld. Strain the soup (a high-quality chinois works best), discarding the solids and returning the soup to the pot. Season well with kosher salt and freshly ground black pepper, to taste.
  • Return the bisque to a simmer. Add the chopped lobster meat and cook for 4-5 minutes until meat is cooked through (time depends on how big your lobster pieces are). Warm your soup bowls (I just use my microwave for this), ladle in your soup and garnish with chives and oyster crackers seasoned with Old Bay. Serve immediately.