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Lobster Bisque
Silky, deeply flavored lobster bisque — an intensely shellfish-flavored cream soup built from roasted shells and finished with cognac.
30 mins
60 mins
6 people
French / American
Lobster tails
Meat reserved, shells kept
2
Lobster claws or extra shells
400g
Onion
1
Carrot
2
Celery
3 stalks
Garlic
4 cloves
Tomato paste
2 tbsp
Cognac
3 tbsp
Dry white wine
150ml
Seafood or chicken stock
1.2L
Heavy cream
300ml
Butter
50g
Old Bay seasoning
1 tsp
Cayenne
pinch
Tarragon
2 sprigs
🍽️ Live lobster
→ Lobster tails + shell-on shrimp for the stock shells
Shrimp shells add considerable seafood flavor to the stock base
Roast lobster shells in a 200°C oven with olive oil for 20 minutes until deep red.
💡 Pro Tip: Roasting the shells is the single most important step — it develops depth that boiling shells never achieves.
Sauté mirepoix in butter until soft. Add tomato paste, cook 2 minutes.
💡 Pro Tip: Tomato paste adds color, depth, and a slight sweetness that balances the shellfish.
Add roasted shells. Pour cognac and flambé, or simmer to evaporate. Add wine, then stock.
💡 Pro Tip: The flambé or reduction concentrates the cognac's flavor contribution.
Simmer stock with shells and mirepoix 30 minutes. Strain well through a fine sieve.
💡 Pro Tip: Press the shells hard when straining — the last drops are the most concentrated flavor.
Return strained stock to heat. Add cream, simmer 10 minutes to reduce. Season. Serve with reserved cooked lobster meat.
💡 Pro Tip: Keep reserved lobster meat very separate and just-warm. Overcooked lobster pieces in bisque are a cardinal sin.
- ✓Roasted shells create depth that boiled shells cannot
- ✓Press the shells hard when straining for maximum flavor
- ✓Cognac is structural, not just decoration
- ✓Bisque should coat a spoon thickly
- →With crusty baguette
- →As a restaurant-style starter
- →With a drizzle of cream and chives