Lobster Bisque

By the RecipeCafe Archives

Ingredients

• 2 lb (907 g) lobster (whole, live or freshly cooked)
• 2 cups (480 ml) cold water
• 4 cups (960 ml) whole milk
• 0.25 cup (57 g / 4 tbsp) unsalted butter
• 0.25 cup (30 g) all-purpose flour
• 1 teaspoons (7 g) fine salt
• 1 Few grains of cayenne pepper

Instructions

1. 1. Remove all meat from the lobster shell. Separate the tail meat, the tender claw meat, and any body meat. Set each portion aside. If the lobster contains coral (the dark roe), wash it, pat it dry, force it through a fine-mesh strainer into a small bowl, and set aside.
2. 2. Combine the body bones and the tough end-of-claw pieces (cut into smaller pieces) with 2 cups (480 ml) cold water in a medium saucepan (about 2 qt / 2 L capacity). Bring the water slowly to a boil over medium heat — this should take 8-10 minutes — then reduce the heat and cook at a gentle boil for 20 minutes. The broth will deepen in color and smell strongly of shellfish.
3. 3. Drain the broth through a fine-mesh strainer, discarding the shells. Reserve the lobster liquor. You should have approximately 1 to 1 1/2 cups (240-360 ml) of broth; if less, add a small amount of water to compensate.
4. 4. Make a roux: in the same saucepan over medium-low heat, melt the butter (1/4 cup / 57 g), then whisk in the flour (1/4 cup / 30 g). Cook, stirring constantly, for 1-2 minutes until the mixture is pale golden and smells faintly nutty but has not browned — this is a blond roux that will thicken the soup.
5. 5. Gradually whisk the reserved lobster liquor into the roux, a little at a time, until fully incorporated and smooth. Keep over low heat.
6. 6. Scald the milk: In a separate saucepan, combine the 4 cups (960 ml) whole milk with the finely chopped tail meat of the lobster. Heat over medium heat, stirring occasionally, until small bubbles appear around the rim and steam rises from the surface — approximately 170°F (77°C) — about 6-8 minutes. Do not boil. This technique (scalding) extracts flavor from the lobster into the milk and slightly reduces rawness. Strain the scalded milk through a fine-mesh strainer, discarding any solids, and add the strained milk to the thickened liquor. Stir to combine.
7. 7. Season the soup with 1 1/4 teaspoons salt and a few grains of cayenne. Taste and adjust seasoning. Add the tender claw meat (cut into 1/2-inch / 1.3 cm dice) and the body meat. Gently warm over low heat for 3-5 minutes until the meat is heated through and the soup is steaming — do not allow it to boil, as this will toughen the lobster.
8. 8. If coral was present: In a small mortar, work the strained coral together with the butter (note: if using coral, the same 1/4 cup / 57 g butter quantity is used — divide it as needed or use additional butter to taste). Blend until smooth, then work in the flour. Stir this coral butter into the finished soup over low heat until fully incorporated, 1-2 minutes, and the soup is uniformly tinted pink-red.
9. 9. Serve immediately in warmed bowls. The finished bisque should be creamy, pale pink to salmon-colored, and coat the back of a spoon lightly.