Lobster Bisque

Luscious and just a bit decadent, lobster bisque is a perfect starter for an elegant holiday meal. It’s usually made with a stock of lobster shell, which can be intimidating for some home cooks. But it shouldn’t be, says Emily Larsen of Spilling the Soup, who created this recipe for a winter soups cooking class.

To make the process easier, she offers these tips. Purchase your lobster no more than 48 hours before you plan on cooking it, and store it in the refrigerator. If your fridge has a meat or crisper drawer, that’s a great place.

When you’re ready to make the soup, put live lobsters in the freezer 15-30 minutes before cooking. This sedates them so they won’t thrash about. Also, leave the bands on the claws when cooking. Those rubber bands won’t affect the taste or

quality and leaving them on will lead to a calmer experience, she says.

“The sense of accomplishment [cooks] will get from conquering this ingredient and recipe will build up their confidence in the kitchen,” she says.

Not your cup of tea? You also can make the recipe with lobster tails, or ask your fishmonger to steam the lobsters for you and simply pick the meat.

The soup is traditionally served with oyster crackers. Rich and filling, it also pairs wonderfully with warm bread. Add a salad for a light meal.

Kosher salt

1 whole (1 1/2 pounds) live lobster, or 2 lobster tails 2 tablespoons olive oil

1 carrot, chopped

2 stalks celery, chopped

1 yellow onion, chopped

2 cloves garlic

3 tablespoons tomato paste

1 cup sherry

2 cups seafood stock

4 tablespoons butter, divided

2 tablespoons all-purpose flour

1 cup heavy cream

3 sprigs fresh thyme

3 sprigs fresh tarragon, chopped, optional

Oyster crackers, optional, for serving

Prepare lobster: Fill a large pot with 1 1/2 inches of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add lobster, cover with a tight-fitting lid and return the water to a boil.

Once boiling, lower heat to a gentle boil and steam the lobster until it is bright red, about 12 minutes (6 minutes if using lobster tails). Remove lobster, reserving liquid. When lobster has cooled slightly, place in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop meat and refrigerate. Reserve the shell pieces and legs, discarding the head and body.

Swirl olive oil in a large pot over medium heat, then add carrots, celery and onions. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the garlic. Then add lobster shells and remains.

Saute for 5-6 minutes, add tomato paste and cook for an additional 3-4 minutes. Add sherry and cook for 5 minutes, until the alcohol has evaporated. Add seafood stock to the pot and simmer for 20 minutes. Strain the broth to remove all solids.

Melt 2 tablespoons butter in a pot. Add flour and mix well to form a paste. Continue to cook for 3 minutes. Whisk in the lobster stock. Bring to a boil until thickened and then reduce to a simmer.

Heat remaining 2 tablespoons butter in a separate skillet over medium-low heat. Gently saute the lobster meat until warmed through. Whisk heavy cream into the soup along with thyme leaves and tarragon, if using.

Spoon bisque into a bowl and top with lobster meat. The bisque is traditionally served with oyster crackers.

Serves 6.