Lobster Bisque With Armagnac

READY IN: 1hr 55mins




  • Boil water in a large stock pot.
  • Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
  • Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
  • Twist legs off the lobster and cut the bodies into large pieces.
  • Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
  • Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
  • Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
  • Stir in wine and Armagnac and simmer for 3 minutes.
  • Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
  • Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
  • Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
  • Cut reserved tail and claw meat into 1" pieces. Add the 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.