Lobster Bisque

Boston Beanery Restaurant Recipe

This is a soup to make after you have had a lobster feast and have leftover shells from 2 to 3 lobsters with perhaps a few little scraps of lobster meat for garnish, so try to set some aside, or get extra to add a fillip to this very special bisque.

Serves 4

2 or 3 lobster shells
6 cups water
3 tablespoons butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 or 2 leeks, depending on the size, cleaned, trimmed and sliced
1 medium onion, chopped
2 tablespoons flour
1 1/4 cups heavy cream
dash cayenne
Garnish:  about 1/2 cup lobster meat, cut in bite size pieces and a sprinkling of paprika or Old Bay.

Make a lobster broth:  You will get more out of the lobster shells if you crack them or grind them up a bit.  If you have a food processor, break the shells up and put in a few pieces at a time, spinning until they break up into relatively small pieces.  Cover the shells with the water and cook over medium heat for about 25 minutes.  Strain.   You should have about 4 1/2 cups lobster broth.
In a heavy saucepan, melt the butter and sauté the vegetables gently, stirring, for about 5 minutes, until the vegetables are tender.  Add the lobster broth and bring to a simmer, about 5 minutes. Either put the soup through a vegetable mill or purée in a blender or food processor.   Return it to the heat and add the cream.  Season with salt to taste and a little cayenne.  Heat the lobster meat in the soup; then ladle equal amounts into 4 warm bowls, and sprinkle a little paprika or Old Bay on top.