But let the soup cool and sit for about 30 minutes, or more depending on your timing, then right when you’re ready to serve, bring it back to a simmer and stir in the cream and cooked lobster ...

Chef Robert Fathman has created a monster. His lobster soup is far beyond the usual bisque; instead of using lobster stock to fortify the stuff, he relies on both fresh and caramelized lobster meat.