Shrimp & Lobster Bisque Recipe

Prepare shells and water

Rinse lobster and shrimp shells briefly. Place shells in a large pot with 1600 ml water. Bring to a simmer over medium heat.

Simmer stock

Add half of the chopped onion, carrot and celery (reserve remaining mirepoix for the bisque base), bay leaf, thyme and peppercorns to the pot. Simmer gently for 40 minutes, skimming any foam occasionally. Do not boil vigorously.

Strain stock

Remove from heat and strain the stock through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids and reserve 900 ml of stock for the bisque. Refrigerate or keep warm.

Sauté mirepoix

In a heavy-bottomed pot or Dutch oven, melt 4 tbs butter over medium heat. Add the remaining onion, carrot and celery and cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add tomato paste and wine

Stir in 2 tbs tomato paste and cook 2–3 minutes to caramelize slightly. Pour in 1/2 cup dry white wine to deglaze, scraping any browned bits. Reduce wine by half, about 3 minutes.

Incorporate shells (optional flavor boost)

If you reserved any shells or want extra flavor, add lightly crushed shrimp shells to the pot and sauté 3–4 minutes, then pour in the strained lobster/shrimp stock. Simmer 10 minutes, then strain again and return liquid to the pot. (If not using shells here, simply add the reserved stock to the pot.)

Make roux

In a small skillet over medium heat, melt 1 tbs butter and whisk in 2 tbs all-purpose flour. Cook roux, whisking constantly, for 2–3 minutes until lightly golden but not brown. Remove from heat.

Add roux to stock

Whisk the roux into the simmering stock a little at a time to avoid lumps. Simmer gently 6–8 minutes until the broth begins to thicken slightly.

Purée for silkiness

Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender and puree until silky. Return to low heat. If too thick, adjust with up to 50 ml cold water or additional stock to reach desired consistency.

Add cream, cognac and seafood

Stir in 1 cup heavy cream and 1/2 cup whole milk. Bring to a gentle simmer (do not boil). Off heat, stir in 2 tbs cognac. Add chopped cooked lobster meat and the peeled, deveined shrimp (if shrimp are raw, simmer gently 3–4 minutes in the hot bisque until opaque).

Season and finish

Taste and season with about 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1 tsp lemon juice if desired. Whisk in 1 tbs cold butter for added gloss and richness. Keep bisque warm but not boiling.

Garnish and serve

Ladle bisque into warmed bowls and garnish with 2 tbs finely snipped chives divided among servings. Serve immediately with crusty bread or small croutons.