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 tarragon)
• 3 tbsp tomato paste
• 1 tsp paprika
• ⅛ tsp cayenne pepper
• ¼ cup all-purpose flour
• ¾ cup white grape juice
• 2 tbsp apple cider vinegar + 1 tsp honey or maple syrup
• 6 cups lobster or shellfish stock (see notes)
• 1 sprig fresh thyme (or ¼ tsp dried thyme)
• 1 bay leaf
• 1 cup heavy cream
• 1 tsp sherry vinegar 
• 10 oz lobster meat, cut into chunks (see notes)
• Chopped chives, for garnish (optional)

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 possible)
• Water (enough to cover ingredients)

Instructions

Making the Bisque:

1. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
2. Add onion, celery, carrots, and garlic. Season with salt and white pepper. Cook, stirring frequently, until vegetables soften (about 8 minutes).
3. Stir in tarragon, tomato paste, paprika, and cayenne until well combined.
4. Sprinkle in the flour and stir until fully incorporated.
5. Pour in white grape juice and apple cider vinegar + honey or maple syrup mixture. Increase heat to medium-high and stir until liquid is absorbed.
6. Add lobster stock, thyme, and bay leaf. Season with salt and white pepper, cover, and simmer for about 20 minutes until vegetables are very tender.
7. Remove thyme sprig and bay leaf. Puree the soup using an immersion blender or blend in batches until completely smooth. If necessary, strain through a fine mesh sieve for a silkier texture.
8. Return soup to medium-low heat, stir in heavy cream and sherry vinegar, and adjust seasoning as needed.
9. To serve, divide lobster meat among bowls, ladle hot soup over the top, and garnish with extra lobster meat and chives if desired. Serve immediately.

Making the Lobster or Shellfish Stock:

1. In a large stockpot, add onion, celery, carrot, garlic, peppercorns, thyme, bay leaves, and lobster/shrimp/crab shells. Press ingredients down to reduce empty space.
2. Add enough water to fully cover, bring to a boil, then reduce heat to a gentle simmer. Cook for 20-30 minutes.
3. Strain the stock and store in jars or plastic containers. The yield varies depending on shell quantity. The stock can be frozen for up to 6 months.

• Stock Substitute: If homemade stock isn’t an option, use boxed seafood broth or bottled clam juice. Adding extra lobster shells to the simmering bisque will enhance the flavor.
• Blending Hot Soup: Be cautious when blending hot liquids—avoid airtight blenders like NutriBullet unless the soup has cooled completely.
• Lobster Options: Whole lobsters yield the best results (plus shells for stock), but frozen tails or pre-cooked lobster meat also work well.
• Thicker Bisque: If a thicker consistency is preferred, whisk together flour and water into a slurry and add gradually to the simmering soup, whisking continuously.
• Silky Texture: If your blender isn’t high-powered, strain the soup for an ultra-smooth consistency.
• Pro Tip: Warm serving bowls before plating the bisque to keep it hot for longer.