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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Tomato Paste and Cognac
Stir in the tomato paste and cook for an additional minute. Carefully add the cognac, and allow it to simmer for another 2 minutes, stirring occasionally.
- 3
Incorporate the Stock
Pour in the fish or lobster stock and bring to a gentle simmer. Allow it to cook for about 15 minutes.
- 4
Blend the Soup
Using an immersion blender, carefully blend the mixture until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 5
Add Cream and Lobster
Return the soup to the pot if blended. Stir in the heavy cream, cooked lobster meat, salt, and black pepper. Heat through for another 5 minutes.
- 6
Serve
Ladle the bisque into bowls and garnish with chopped fresh parsley before serving.