Jul 14 2026
Restaurants›Broadway 10 Bar & Chophouse›Lobster Bisque Recipe

Lobster Bisque Recipe

Inspired by Broadway 10 Bar & Chophouse
Time1h
Serves4

toasted Cognac marshmallow

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Ingredients

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Lobster Bisque

Toasted Cognac Marshmallow

Method

Lobster Bisque

  1. 1

    Prepare the Lobster Shells

    In a large pot, melt the butter over medium heat. Add the lobster shells and sauté until they turn red and fragrant, about 5-7 minutes.

  2. 2

    Sauté the Vegetables

    Add the diced onion, carrot, celery, and minced garlic to the pot. Cook until the vegetables are soft, about 5-7 minutes.

  3. 3

    Add Tomato Paste and Wine

    Stir in the tomato paste and cook for an additional 2 minutes. Then, pour in the dry white wine and let it simmer for 3-4 minutes, scraping the bottom of the pot.

  4. 4

    Add Stock and Spices

    Pour in the fish stock and add the thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes.

  5. 5

    Blend the Bisque

    Remove the bay leaf. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a countertop blender.

  6. 6

    Finish with Cream and Cognac

    Stir in the heavy cream and Cognac. Heat gently before serving. Adjust seasoning with additional salt and pepper if needed.

Toasted Cognac Marshmallow

  1. 7

    Prepare the Sugar Syrup

    In a saucepan, combine granulated sugar, light corn syrup, and water. Bring to a boil over medium heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.

  2. 8

    Whip Egg Whites

    While the syrup is cooking, beat the egg whites in a stand mixer until soft peaks form. Gradually pour in the hot sugar syrup while continuing to beat until stiff peaks form and the mixture is glossy.

  3. 9

    Add Flavorings

    Mix in the Cognac, vanilla extract, and a pinch of sea salt into the meringue mixture until well combined.

  4. 10

    Toast the Marshmallows

    Spoon the marshmallow mixture into a piping bag. Pipe dollops onto a baking sheet lined with parchment paper. Use a kitchen torch to toast the tops until golden brown.

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