Classic French Lobster Bisque (Print version)
A silky French lobster bisque made from lobster shells, aromatics, Cognac, rice, and cream, finished with sweet lobster meat.
# Ingredients:
For the lobster base
01 -
2 cooked whole lobsters, about 1 1/4 lb (565 g) each, meat removed and shells reserved
02 -
4 tablespoons (55 g) unsalted butter
03 -
1 medium yellow onion, chopped
04 -
1 medium carrot, chopped
05 -
1 celery stalk, chopped
06 -
1 small shallot, chopped
07 -
3 cloves garlic, smashed
08 -
2 tablespoons tomato paste
09 -
3 tablespoons uncooked white rice
10 -
1/4 cup (60 ml) Cognac or brandy
11 -
1 cup (240 ml) dry white wine
12 -
4 cups (960 ml) seafood stock
13 -
3 sprigs fresh thyme
14 -
1 bay leaf
15 -
4 parsley stems
To finish
16 -
1 cup (240 ml) heavy cream
17 -
1/8 teaspoon cayenne pepper, or to taste
18 -
1 teaspoon fresh lemon juice
19 -
Kosher salt and black pepper, to taste
20 -
2 tablespoons chopped fresh chives
# Instructions:
01 -
Remove the lobster meat from the shells. Chop the meat into bite-size pieces, cover, and refrigerate. Crack the shells into smaller pieces.
02 -
Melt the butter in a large Dutch oven over medium-high heat. Add the lobster shells and cook for 6-8 minutes, stirring often, until fragrant and lightly browned.
03 -
Add the onion, carrot, celery, shallot, and garlic. Cook for 6-7 minutes, scraping the pot, until the vegetables soften.
04 -
Stir in the tomato paste and rice. Cook for 2 minutes, until the paste darkens slightly and coats the shells.
05 -
Carefully add the Cognac and let it bubble for 1 minute. Add the white wine and simmer until reduced by about half. Add seafood stock, thyme, bay leaf, and parsley stems. Simmer gently for 35-40 minutes, until the rice is very soft.
06 -
Remove the bay leaf and thyme stems. Blend the soup base carefully in batches until the rice and vegetables are smooth. Strain through a fine sieve, pressing firmly on the solids, then discard the shell solids.
07 -
Return the strained bisque to the pot over low heat. Stir in the cream, cayenne, lemon juice, salt, and pepper. Heat gently without boiling.
08 -
Add the chopped lobster meat and warm for 1-2 minutes. Ladle into bowls and garnish with chives.
# Good to know:
01 -
Best served as a starter or light main with toasted baguette.
02 -
The strained base can be made one day ahead before adding cream.
03 -
Use gluten-free seafood stock if serving gluten-free guests.