The easiest way to split live lobsters open is to ask your fishmonger to do it; he can also remove the claws and tails. Start the bisque as soon after cutting the lobsters as possible. Amazing Seafood Recipes

Darren Lock
December 1998

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Credit: © Matthew Hranek

Recipe Summary test

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, bring the water to a boil. Twist the claws and tails from the lobster bodies and set aside the bodies. Add the claws and tails to the boiling water. Simmer the tails until just cooked, about 3 minutes, and the claws until they turn bright red all over, about 8 minutes; transfer the pieces to a large bowl as they are done and reserve the cooking liquid. Let the lobster cool slightly. Crack the claws; remove the meat from the tails and claws, then cover and refrigerate.

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  • Twist the legs from the lobster bodies and cut the bodies into large pieces. Heat the olive oil in a large enameled cast-iron casserole. Add the fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.

  • Add the lobster legs and body pieces to the casserole and cook over high heat, stirring, until the shells start to brown, about 8 minutes. Sprinkle the flour evenly over the shells and stir well. Add the tomato paste and cook, stirring, until it starts to brown, about 3 minutes. Stir in the wine and Armagnac and simmer for 3 minutes. Stir in the thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.

  • Simmer the broth over low heat, skimming occasionally, until very flavorful, about 1 1/2 hours. Strain the broth through a coarse sieve, pressing on the solids to extract as much liquid as possible. Return the broth to the casserole.

  • Add the heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper. Cut the reserved lobster tail and claw meat into 1-inch pieces. Add the lobster meat to the simmering bisque and cook until just heated through, about 1 minute. Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.

Make Ahead

The recipe can be prepared through Step 4 and refrigerated for up to 1 day. Rewarm the broth before proceeding with the bisque.

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