French cuisine · Soups & Stews

Lobster Bisque

Velvety lobster soup made from roasted shells, cognac and cream, finely strained and finished with pieces of lobster meat.

Ingredients · for 4 servings

• 2 cooked lobsters (about 500 g each)
• 1 carrot
• 1 onion
• 2 sticks celery
• 3 tbsp tomato paste
• 5 cl cognac
• 200 ml white wine
• 1 litre fish stock
• 200 ml cream
• 50 g butter
• 1 sprig thyme
• Salt, pepper

Instructions

1. Halve the lobsters, remove the meat from the claws and tails and set aside in the fridge, then roughly crush the shells with a heavy knife.
2. Finely dice the carrot, onion and celery, sweat in the butter for 5 min, then add the shells and fry vigorously for 5 min until it smells intensely of the sea.
3. Stir in the tomato paste and fry for 2 min, deglaze with the cognac, let it almost evaporate, then top up with the white wine and fish stock.
4. Add the thyme and let everything simmer uncovered over gentle heat for 45 min, skimming off the foam again and again.
5. Pass the soup through a fine sieve, pressing firmly on the shells, stir in the cream and reduce for another 10 min until the bisque lightly coats the spoon; season with salt and pepper.
6. Cut the lobster meat into bite-sized pieces, place in the hot bisque and let it just heat through for 2 min – do not let it boil again – then serve in warmed cups.