Lobster & Shrimp Bisque with Fresh Tarragon

This bisque brings two kinds of sweet shellfish together, lobster and shrimp, blended into a silky, restaurant-worthy bowl with the subtle anise lift of fresh tarragon.

It follows the classic bisque method. A mirepoix of scallion, celery, and carrot gets sweated in butter until soft, then a roux of flour cooked for a couple of minutes thickens the soup and gives it body. Whisking in half-and-half, broth, and tomato paste builds a rich, gently tomato-tinged base.

The defining step is the puree. Cooked lobster and shrimp go in and the whole thing gets blended smooth, so the shellfish flavor reaches every spoonful and the texture turns velvety.

A whisper of nutmeg, white pepper, and cayenne seasons it without overpowering the delicate seafood, and the fresh tarragon, both in the pot and as a garnish, is what makes it taste special.

Chef Tips

• Sweat the vegetables gently, without browning, to keep the bisque’s color clean and the flavor sweet.
• Cook the flour a full two minutes before adding liquid so the soup doesn’t taste pasty.
• Blend until completely smooth, and strain it if you want it ultra-silky, for that signature bisque texture.
• Don’t boil hard after adding the cream; gentle heat keeps it from curdling.

Variations

• Add a splash of sherry or brandy for a more classic bisque depth.
• Reserve a little chopped lobster and shrimp to stir in after blending for texture.
• Use seafood or shellfish stock in place of chicken broth for deeper flavor.