Lobster Bisque Recipe
Always topped with an ounce of real lobster! Cup m/p| Bowl m/p This is rich and buttery and delicious
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Ingredients
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Base Ingredients
Garnish
Method
Preparation of Base
- 1
- 2
- 3
Deglaze with Cognac
Pour in the cognac (or brandy) and scrape the bottom of the pot to release any browned bits. Let it cook for 1-2 minutes until slightly reduced.
- 4
Add Liquids and Seasonings
Pour in the fish stock or clam juice. Add the salt, black pepper, bay leaves, and chopped thyme. Bring the mixture to a boil.
- 5
Simmer the Bisque
Reduce the heat and let the bisque simmer for about 30 minutes, allowing the flavors to meld together. Remove bay leaves before blending.
- 6
Blend the Soup
Using an immersion blender or regular blender, blend the soup until smooth. Return to the pot if using a regular blender.
- 7
Add Cream and Lobster
Stir in the heavy cream and the cooked lobster meat (except for the garnish). Heat gently until warmed through, about 5 minutes.
Garnishing and Serving
- 8
Prepare the Garnish
In a small bowl, mix together the additional lobster meat and chopped chives.
- 9
Serve the Bisque
Ladle the bisque into bowls or cups. Top each serving with the lobster and chive mixture. Serve hot.
