Lobster Bisque

4/1/2025

Prep Time: 1 hour | Cook Time: 1 hour

Description

A comforting, creamy bowl of Lobster Bisque has the ability to take you straight to the coastline, a quintessential favourite for seafood and soup lovers alike. Simmered in a rich blend of aromatic spices, cream and a hint of cognac, this soup embodies a depth of flavor that’s truly affectionate to the palette.

Ingredients

• 2 1.5-pound live lobsters
• 3 tablespoons olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup cognac
• 4 cups fish or vegetable broth
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 cup heavy cream
• 2 tablespoons fresh chopped parsley

Optional Ingredients

• 2 springs fresh thyme: Thyme infuses a subtle earthiness to the soup that further complements the seafood flavor.
• 1/2 tablespoon saffron threads: Saffron adds a desired depth and an equally delightful golden hue to the bisque.
• Dry sherry: Splash a bit of dry sherry into your soup for a sharp, tangy taste that wonderfully balances the creaminess.

Estimated Time

• Prep time: 1 hour
• Cook time: 1 hour

Instructions

1. In a large pot, boil the lobsters for about 10 minutes until they are cooked. Remove from the pot, let them cool and extract the meat. Keep the shells for further use.
2. Heat olive oil in a large pot and add the lobster shells, onion, celery, carrots, garlic, salt, and pepper. Cook for about 10 minutes until the vegetables are tender.
3. Add the tomato paste, mix it well until all the veggies are coated, and then pour in the cognac. Let it simmer until most of the liquid has evaporated.
4. Add the bay leaf and 4 cups of broth (using the one from boiling the lobsters) and allow the mixture to simmer for about 30 minutes.
5. Discard the shells and the bay leaf and use an immersion blender to puree the soup until it is smooth. Alternatively, you can use a regular blender, blending the soup in batches.
6. Return the soup to the heat, stir in the heavy cream, paprika and the cooked lobster meat. Cook for an extra 10 minutes.
7. Serve the bisque warm, garnished with fresh parsley.

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