Lobster Bisque

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Lobster bisque [1] [2] is a seafood accompaniment that bursts with flavour.


  • 3 2lb lobsters in their shells, cut into 2 pieces
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, sliced
  • 2 leeks, white part only, finely chopped
  • 2 celery stalks, finely chopped
  • 1 tbsp tomato paste
  • 1/4 cup Cognac
  • 6 cups water
  • 1 bouquet garni
  • salt & pepper
  • 2 cups heavy cream
  • juice of 1/2 lemon
  • 2 tbsp chopped fresh chives


Separate lobster into pieces. Heat oil in pot, when hot add lobster chunks (leave shell). Cook for ~5 minutes on high heat, making the shells turn bright red. Include vegetables and garlic, cooking until soft. Stir in tomato paste, cooking for another 2 minutes. Remove from heat. Pour in Cognac. Return to heat. Include water, bouquet garni and some salt & pepper. Boil, then reduce to simmer on low for ~45 min. Using a slotted spoon extract the lobster pieces. Put in a food processor to break this down into fine pieces, then return to pot, also including the cream. Boil, then reduce to simmer for ~30 min. Strain the soup, add salt & pepper, lemon juice and chives.


  1. . Videojug.com. http://videos.tasteofhome.com/video/Lobster-Bisque. 
  2. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 54-55. ISBN 158234180X (hc). 

North American cuisine