Lobster Bisque Recipe

Name: The Sandbar Seafood Restaurants Lobster Bisque Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg lobster shells; 4 tbs butter; 1 cup onion, chopped; 1 cup carrot, chopped; 1 cup celery, chopped; 3 cloves garlic, minced; 2 tbs tomato paste; 1 cup brandy; 4 cups fish stock or water; 1 cup heavy cream; 1 tsp salt; 1 tsp black pepper; 1 cup crème fraîche; 12 pieces prawns, poached; 2 tbs fresh parsley, chopped

Inspired by The Sandbar Seafood Restaurant

Time1h 15m

Serves4

brandy, crème fraîche, poached prawn

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Ingredients

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Lobster Bisque

2.2 lb (1 kg) lobster shells

4 tbs Butter

1 cup onion, chopped

1 cup carrot, chopped

1 cup Celery, chopped

3 cloves Garlic, minced

2 tbs tomato paste

1 cup brandy

4 cups fish stock or water

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

1 cup crème fraîche

12 pieces prawns, poached

2 tbs Fresh parsley, chopped

Method

Cooking Instructions

Prepare Lobster Stock

In a large pot, melt butter over medium heat. Add lobster shells and sauté for 5-7 minutes until fragrant.

Add Vegetables

Add onion, carrot, celery, and garlic to the pot. Cook for another 5 minutes, stirring occasionally.

Incorporate Tomato Paste

Stir in the tomato paste and cook for an additional 2 minutes.

Deglaze with Brandy

Pour in the brandy and scrape the bottom of the pot to release any stuck bits. Let it simmer for 3 minutes.

Add Liquid

Add fish stock or water and bring to a boil. Reduce heat and let it simmer for 30 minutes.

Blend the Soup

After 30 minutes, use an immersion blender to purée the soup until smooth. Strain through a fine mesh sieve into a clean pot.

Finish with Cream

Stir in the heavy cream, salt, and black pepper. Heat gently but do not boil.

Serve

Ladle the bisque into bowls, top with poached prawns, a dollop of crème fraîche, and sprinkle with fresh parsley.