Sweet, briny lobster meat simmers in a deeply flavorful stock built from toasted shells, carrots, celery, and a splash of white wine, giving this bisque its signature depth. A quick roux thickens everything into that classic velvety texture, while smoky paprika and a hint of cayenne add warmth without overwhelming the sweetness of the lobster. Heavy cream folds in at the end for richness, and the whole pot gets finished with fresh chives and a drizzle of garlic-infused oil for a restaurant-worthy presentation. Every component here is straightforward and traceable, which makes this an easy one to feel confident serving on a gluten free table. It's the kind of dish that feels special enough for a dinner party but comes together with pantry staples and a little patience for the stock. One spoonful and you'll understand why this is a steakhouse classic worth making at home.
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If using live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for 8–9 minutes, until the shells are bright red and the tails are curled. Transfer to a cutting board and let cool for 10 minutes. Twist off the claws and tails, crack the shells, and remove the meat. Cut the meat into 1-inch chunks and refrigerate. Reserve all shells and any accumulated juices.
Heat 1 tbsp garlic-infused oil in the large pot over medium-high heat until shimmering. Add the reserved lobster shells and cook, stirring occasionally, for 4–5 minutes, until the shells are lightly toasted and fragrant. Add the scallion green tops, carrots, and celery and cook for 3–4 minutes, until the vegetables are softened.
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