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Lobster Bisque With Armagnac

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“You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.”
1hr 55mins

Ingredients Nutrition


  1. Boil water in a large stock pot.
  2. 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.
  3. Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
  4. Twist legs off the lobster and cut the bodies into large pieces.
  5. 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.
  6. Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
  7. Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
  8. Stir in wine and Armagnac and simmer for 3 minutes.
  9. Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
  10. 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.
  11. Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
  12. 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.
  13. Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.

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