Make The Ultimate Lobster Bisque: A Luxury Seafood Soup Recipe

Preheat oven to 200°C (400°F). Spread the lobster shells on a baking sheet and roast for 20 minutes until fragrant and lightly browned.

In a large pot, heat olive oil and 2 tablespoons of butter over medium heat. Add chopped onions, leeks, carrots, celery, fennel, and garlic. Sweat the vegetables until softened, about 8-10 minutes.

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and loses its raw smell.

Return the roasted lobster shells to the pot. Using a sturdy spoon or potato masher, crush the shells thoroughly to release maximum flavor. Deglaze the pot with brandy (carefully flambé if desired) and dry white wine, scraping up any browned bits from the bottom. Cook until the alcohol evaporates, about 3-5 minutes.

Cover the shells and vegetables with water. Add thyme sprigs, bay leaves, and black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.

Carefully strain the bisque liquid through a fine-mesh sieve into a clean pot, pressing on the solids to extract all liquid. Discard the solids.

In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in the all-purpose flour and cook for 2-3 minutes to make a light roux. Gradually whisk the strained bisque liquid into the roux until smooth. Bring to a gentle simmer, then stir in the heavy cream. Season with salt and pepper to taste. If using, add cooked lobster meat to the bisque just before serving.