This is really more of a soup or chowder than a thick bisque. The recipe sounds more complex than it is, but it does require some time and dedication. It’s quite decadent and will be worth the effort. Here’s what you need:
2 Shallots (diced)
1 Stalk of celery (diced)
4 Garlic cloves (minced)
Parsley (handful finely chopped)
Red pepper flake
Chives (optional for plating)
Salt and pepper
Old Bay seasoning
Can of condensed lobster stock/bisque (See Tip below)
Heavy cream (1 pint)
Sherry or other similar cooking wine
1 Beer (your choice)
Cooking oil (something like safflower)
Unsalted Butter
Live lobsters (4 recommended)
1. First thing to do is cook the lobsters. Fill a stock pot big enough for the lobsters about halfway full of water and pour in the beer. Put on high heat. While waiting for water to boil, add in some aromatics – basically any veggie odds and ends you have in the frig. I usually use some celery, carrots, onion, etc. Also shake in a generous amount of Old Bay, covering the water surface. Add a few dashes of salt (or celery salt if you have it). Once water is boiling, put in lobsters and boil until red and floating, about 10 min. Remove lobsters from water and set to cool. Strain and save the water, you’ll need it for the soup.
2. Now for the soup base. Pour some oil into a pot on medium heat, enough to just cover the bottom. You can use the same pot you cooked the lobsters in, just make sure its rinsed and dry before heating oil in it. Throw in the shallots and celery, and sprinkle with salt and pepper. After a few minutes, the shallots and celery should be smelling good and softening up. Then add the garlic, parsley, red pepper flakes and about 2 tablespoons of butter. Sauté until the mixture starts turning golden (about 5 minutes). Just at the moment that the garlic starts to turn brown, add about a 1/2 cup of sherry to deglaze the mix. Use the liquid to scrap up any bits stuck to the bottom of the pot and let it all simmer until the smell of alcohol is gone (a few minutes should do it).
3. Next is to build up the soup. First add some of the water that you cooked the lobsters in. Depending on the amount of soup you want to make, about a quart of water should be good. Remember to strain it first so there are no chunks of veggies or lobster slime going in. Once that starts heating up, add the can of condensed bisque and mix well. Sprinkle about a teaspoon of Old Bay and bring to a simmer, then reduce to low heat – just hot enough to keep the soup barely bubbling.
4. While the soup is simmering, you should break down the lobsters. Twist off the heads and remove meat from tails and claws. To get the meat out of the legs, remove from body and use a rolling pin on a cutting board to squeeze out the meat buy rolling the pin along the length of the leg. The meat should come out like a noodle. If you want to avoid the live lobster cooking/breakdown process, you can substitute this step with pre-shelled lobster meat or even shrimp, but shame on you.
5. By now, the soup should be smelling good, but may be a little thin. Add about half a pint of heavy cream slowly by stirring as you pour it in. Taste the soup. At this point, it’s your call on adding more cream and salt to set the consistency and taste. Take this part seriously and go little by little. Rely on your taste buds and remember that salt brings out the flavors, but too much will ruin the soup. If you happen to go overboard with the salt (like I have on occasion), add more cream or milk to temper the saltiness.
6. Finish and serve. Add the lobster meat into the soup pot and serve immediately. If you let the lobster meat sit too long in the soup pot, it will overcook.
7. Chop chives into one-inch pieces and float on soup in center of bowl. A light sprinkle of sherry is a nice touch too, but may be too strong for some. Use your judgment and enjoy!
Tip: Try to get Bar Harbor Lobster Corn Chowder for the condensed stock. Anything similar will do, but just be sure it’s condensed because this is what thickens the soup.