Lobster Bisque
Ingredients
- • 680 g lobster tails
- • 60 g butter
- • 150 g onion, diced
- • 100 g celery, diced
- • 75 g carrot, diced
- • 3 cloves garlic
- • 45 ml tomato paste
- • 60 ml brandy or cognac
- • 120 ml dry white wine
- • 1 L fish stock
- • 240 ml heavy cream
- • 1 item bay leaf
- • 2 sprigs fresh thyme
- • 5 ml paprika
- • 1 ml cayenne pepper
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
- • 15 ml fresh chives, chopped
Instructions
- 1
Remove lobster meat from shells and set aside. Reserve shells for stock.
- 2
Cut lobster meat into bite-sized pieces and refrigerate until needed.
- 3
In a large pot, melt butter over medium heat. Add lobster shells and sauté for 5 minutes until fragrant.
- 4
Add onion, celery, and carrot. Cook for 8-10 minutes until vegetables are softened.
- 5
Add garlic and tomato paste, stirring for 2 minutes until aromatic.
- 6
Pour in brandy and carefully ignite to flambé (or let it simmer for 2 minutes). Add white wine and reduce by half.
- 7
Add fish stock, bay leaf, and thyme. Bring to a simmer and cook for 20 minutes.
- 8
Strain the stock through a fine-mesh sieve, pressing on solids to extract all liquid. Discard shells and vegetables.
- 9
Return strained stock to pot. Add paprika and cayenne pepper.
- 10
Stir in heavy cream and bring to a gentle simmer. Do not boil.
- 11
Add reserved lobster meat and cook for 3-4 minutes until just heated through.
- 12
Season with salt and white pepper to taste.
- 13
Ladle into bowls and garnish with chopped chives. Serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to an exceptional lobster bisque is building layers of flavor - don't skip the step of sautéing the shells! For an alcohol-free version, replace brandy and wine with additional stock. Save a few nice pieces of lobster meat to garnish each bowl for an elegant presentation."
