Bisque De Homard Parfumée Au Cognac Recipe

Preparation Steps

1. 1

   Prepare the Lobster Base

   In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté until the vegetables are soft, about 5-7 minutes.

2. 2

   Add Lobster Shells

   Add the lobster shells to the pot and cook for an additional 5 minutes, stirring frequently to release the flavors.

3. 3

   Incorporate Tomato Paste and Cognac

   Stir in the tomato paste and cook for 2 minutes. Carefully add the cognac and allow it to simmer for about 3 minutes to evaporate some alcohol.

4. 4

   Add Stock and Simmer

   Pour in the seafood stock and bring to a boil. Reduce the heat and let it simmer for 30-40 minutes.

5. 5

   Blend and Strain

   Using an immersion blender, blend the soup until smooth. Strain the mixture through a fine-mesh sieve to remove the shells and vegetable pieces.

6. 6

   Finish with Cream

   Return the strained soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat through.

7. 7

   Serve

   Ladle the bisque into bowls and garnish with chopped parsley before serving.