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Before starting this Lobster Bisque recipe, make sure you have organised all the necessary ingredients.
Finely slice the onion...
... and the shallot. Using a vegetable knife, cut the carrots into a fine brunoise.
Melt the butter in a cast-iron casserole.
Add the chopped vegetables...
... and sweat for a few minutes, stirring regularly with a spatula.
Cut the lobsters into chunks.
Extract the meat from the lobster tail and reserve for use in another recipe (lobster ravioli for instance). We will only be using the carcass for this bisque recipe.
Add the shells to the casserole...
... and stir with a spatula.
Sweat for 7 or 8 minutes. The shells will turn red while cooking.
Add the Cognac.
and ignite the surface of the preparation with a flame to flambé.
Deglaze with dry white wine...
... and immerse with fish fumet. If necessary, add some water.
Add the bouquet garni made of fresh thyme, bay leaves and parsley.
Cover with a lid and bring to a boil.
Add the tomato paste. Season with salt and Espelette pepper.
Cook at a gentle boil for about 30 minutes.
... pass the preparation through a chinois.
Press firmly with a small ladle to extract as much flavour and juice as possible.
Bring to boil and reduce a little.
Add the whipping cream...
... and reduce at a gentle boil for a further 15 minutes. Adjust the seasoning if needed. Process with a Bamix hand blender for a finer texture. Add the butter and whisk for a smoother consistency. Depending on how you are going to serve it, you can use some cornflour to thicken the bisque.