Unless you live particularly close to the ocean – the Northeast in particular – lobster is probably a rare indulgence saved for special occasions (or trips to Vegas – don’t ask me why). Either way, lobster bisque is definitely not something that most folks make at home on a regular basis. Whether it’s the thought of killing a lobster, or just the high price tag, there’s plenty of reasons to stay far, far away.
A classic lobster bisque (or any seafood bisque for that matter) adheres to a few general principles: most of a bisque’s flavor comes from the shells, which are simmered with aromatics to create a rich stock. The shells and vegetables are strained out, pureed, then returned to the pot for an additional simmer. And while a bisque traditionally uses uncooked rice as a thickener, a roux is fairly common these days, too. Warmed heavy cream is added at the end of cooking, creating a luscious soup full of intense lobster flavor. Finally, chunks of reserved tail meat serve as its pièce de résistance. My version takes all of those “guidelines” and throws them out the window.