Prepare the Base

1. Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Make the Roux: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste. This will form the thickening base for the bisque.
3. Add the Liquids: Slowly pour in the seafood stock, heavy cream, and milk while stirring constantly to avoid lumps. If you’re using white wine, add it now. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10 minutes, allowing the flavors to meld together and the soup to thicken.
4. Season the Soup: Add paprika, thyme, cayenne pepper, salt, and pepper to taste. Stir well to combine. Continue simmering for another 5-10 minutes, letting the spices infuse the soup.

Add the Lobster

1. Prepare the Lobster: While the bisque is simmering, chop the cooked lobster meat into bite-sized pieces. If you’re using frozen lobster, make sure it is thawed before chopping.
2. Incorporate the Lobster: Once the bisque has thickened, gently fold the lobster meat into the soup. Let it simmer for an additional 3-5 minutes, just until the lobster is warmed through. Be careful not to overcook the lobster, as it can become tough.

Blend the Bisque (Optional)

For a smoother texture, use an immersion blender directly in the pot to blend the bisque until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Blend until smooth, then return it to the pot. Be cautious with hot liquids!