Cook This Now! Silky lobster bisque

When we think of preparing or ordering lobster on the East End, the quintessential roll comes to mind — the variations from Montauk to Westhampton Beach paired with warm breezes, chips and ice-cold rosé. Looking outside, currently under a wallop of snow, that summer longing has never felt further away. That’s where a good lobster bisque comes in: the familiar flavors of a coastal favorite, elevated into a comforting, soul-warming bowl.

To capture that essence mid-winter, one must look to the source. “Follow the fish to Stuart’s, and you’ll get the catch of the day” — that’s the mantra that built a Stuart’s Seafood Market, located at 41 Oak Lane in Amagansett and long-revered for carrying some of the freshest seafood in the Hamptons.

In the spring of 1955, Stuart Vorpahl Sr. — a descendant of the area’s first Colonial settlers — and his sons, Billy and Stuart Jr., built a packing station to ship their catch to the Fulton Fish Market. Soon, locals and tourists alike began following the fleet of pickup trucks towing boats to the booming enterprise. The demand grew so great that the family eventually opened their doors to the public, establishing the oldest continuously operated seafood market on the East End.

For over two decades, starting in 1997, Charlotte and Bruce Sasso carried that torch, transforming the market into a serious cook’s sanctuary. Today, under owner Rashid Sulehri, the market honors that heritage while looking forward, maintaining the “business secrets” and beloved recipes the Sassos perfected over 21 years.

An Amagansett institution, Stuart’s has been one of the most revered local seafood markets for over 70 years. (Photos by Doug Young)

While the heavy lifting — the live seafood tanks and fish-cleaning stations — happens behind the scenes, the shopping experience itself remains wonderfully intimate. Inside the charmingly narrow shop, a long, gleaming case is filled with seafood on ice alongside freshly prepared salads and sides made daily.

The legendary Stuart’s provides some of the best seafood in the area, plus a fully stocked pantry of dream ingredients — think panko, high-quality anchovies, and San Marzano tomatoes — alongside what many locals call the best pre-made cocktail sauce ever created. While the finest restaurants in the Hamptons rely on Stuart’s to supply them with the bounty of the seas, home cooks find everything they need here to inspire kitchen creativity, from specialty marinades to expert spice mixtures.

While known for providing customers with some of the freshest seafood available, Stuart’s also holds an equally impressive arsenal of prepared soups, locally sourced produce and high quality pantry items. (Photos by Doug Young)

The offerings are a testament to the local waters. East End baymen harvest shellfish daily from clean, state-certified waters. You’ll find favorites like salmon, red snapper, sushi-fresh tuna, succulent swordfish, and day-boat scallops. While their tanks brim with lively lobsters of all sizes, Stuart’s specializes in the mighty jumbo lobster from the cold, clear waters of Nova Scotia. To capture the ultimate flavor, they cook your lobsters to order in a state-of-the-art convection steamer, preserving their natural, sweet profile.

While many visit for the raw ingredients, Stuart’s is equally legendary for the prepared soups that have sustained locals through decades of winters. Inspired by that tradition of comfort, this silky lobster bisque recipe hits all the notes. The secret is starting with the freshest lobster from Stuart’s and using the shells to create a deep, briny base that defies the winter chill.

As the snow continues to fall outside, there is a certain magic in the steam rising from a bowl of bisque. It reminds us that while the Amagansett summer breezes might be months away, the spirit of the daily catch is always within reach.

Tips For The Home Cook:

• Don’t Toss the Shells: The secret to that deep, briny flavor is in the shells. Even a quick 20-minute simmer extracts enough “ocean” to make your bisque taste professional.
• White Pepper is Key: Using white pepper instead of black allows you to season the bisque thoroughly without leaving dark specks in your perfectly smooth soup.
• The Sherry Ritual: Dry Sherry is non-negotiable for an authentic bisque; it adds a nutty finish that cuts through the richness of the heavy cream.
• Gentle Heat: When adding the cream at the end, keep the heat low to prevent the cream from breaking or the delicate lobster flavor from flattening.

At Stuart’s, lobsters are cooked to order in a state-of-the-art convection oven which helps to preserve their naturally sweet flavor, perfect for a bisque. (Photos by Doug Young)