Lobster Bisque Recipe
Rich and creamy soup made with lobster stock.
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Ingredients
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Main Ingredients
Method
Making the Lobster Stock
- 1
Prepare the Lobster Shells
In a large pot, combine the lobster shells and water. Bring to a boil over medium-high heat, then reduce the heat and let simmer for about 30 minutes to extract the flavors.
- 2
Strain the Stock
After 30 minutes, strain the stock through a fine-mesh sieve into a bowl, discarding the shells. Set the stock aside.
Cooking the Bisque
- 3
Sauté Aromatics
In the same pot, melt the butter over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 4
Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste, cooking for an additional 2-3 minutes until fragrant.
- 5
Add Cognac or Brandy
Add the cognac or brandy to the pot, scraping the bottom to deglaze, and let it reduce for about 2 minutes.
- 6
Combine Stock and Seasonings
Pour the lobster stock back into the pot. Add the bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
- 7
Cook the Lobster
While the soup simmers, cook the fresh lobsters in a separate pot of boiling water for about 8-10 minutes until they are bright red and cooked through. Let cool, then remove the meat and chop it into bite-sized pieces.
- 8
Add Cream and Lobster Meat
Stir in the heavy cream and cooked lobster meat into the bisque. Allow it to heat through for about 5 minutes, stirring gently.
- 9
Final Seasoning
Taste the bisque and adjust seasoning with more salt and pepper if necessary. Remove bay leaves before serving.