Lobster Bisque

Lobster bisque is the crown of French soups: velvety, rich and deeply flavoured, with sweet lobster meat, a whisper of brandy and a swirl of cream. It is a show-stopping starter for a special dinner, and simpler to make than it looks.

Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

Servings

4 servings

Calories

420

Ingredients

• 2 cooked lobsters (about 500 g each)
• 2 tablespoons olive oil
• 1 onion, 1 carrot and 1 celery stalk, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 60 ml brandy
• 120 ml dry white wine
• 800 ml fish or vegetable stock
• 1 bay leaf
• 1 teaspoon paprika
• 150 ml double cream
• 2 tablespoons butter
• Salt and white pepper, to taste
• Chopped chives, to serve

Instructions

1. Remove the lobster meat from the shells and set it aside; keep the shells.
2. Heat the olive oil in a large pot and cook the onion, carrot, celery and garlic until soft.
3. Add the lobster shells and tomato paste, and cook for 5 minutes, pressing the shells to release their flavour.
4. Pour in the brandy and wine, and simmer for 2 minutes.
5. Add the stock, bay leaf and paprika, and simmer for 30 minutes.
6. Strain the soup, pressing the solids well, then return it to the pot.
7. Stir in the cream and butter, season, and serve topped with the lobster meat and chives.

Pro tips

• Pressing the shells firmly while cooking extracts the most flavour.
• Strain the soup twice for the silkiest texture.
• Do not boil the soup after adding the cream, or it may split.
• A little lobster meat saved for garnish makes the presentation beautiful.

Frequently asked questions