creamy lobster bisque recipe

Lobster Bisque with Cognac Cream

Lobster Bisque with Cognac Cream
5 from 4 votes
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Course: Soup
Cuisine: French
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 310kcal

Ingredients

Lobster Bisque

  • 3 onions chopped
  • 4 shallots chopped
  • 1 bunch celery chopped
  • 3 bulb fennel chopped
  • 2 carrots chopped
  • 12 bay leaves whole
  • 6 leeks chopped
  • 1 cup tomato paste quality
  • 2 quarts white wine quality
  • 2 cups grapeseed oil quality
  • 1 bunch thyme
  • 1 bunch tarragon
  • 3 lbs. lobster
  • 1/2 lbs. shrimp shells
  • 1 tbs. saffron quality
  • 4 quarts water cold
  • 2 lemons
  • 1/2 teaspoon nutmeg
  • 1 cup heavy cream quality
  • 1/2 cup cognac quality
  • 1 1/2 cup butter quality

Instructions

Instructions for Roasted Lobster and Shrimp Shells

  • preheat oven to 375°. In a large bowl add shrimp and lobster shells. Coat with olive oil, about 1 cup. Roast for 20 minutes.
  • In a separate bowl add all chopped vegetables, 4 tbs. kosher salt and coat with 1 cup olive oil. Roast for 20 minutes.
  • Fold tomato paste to vegetables. Be sure all vegetables are coated then roast for another 20 minutes.

Instructions for Lobster Bisque

  • In a large pot add both shrimp shells, lobster shells and roasted vegetables.
  • On medium heat saute for 5 minutes then deglaze with white wine and cook for 10 minutes.
  • Add 4 quarts water, bay leaves, thyme, tarragon, and saffron.
  • Reduce heat to low simmer and reduce by half. About 1 1/2 hours.
  • Once reduced by 1/2  in small batches add shells, broth, and vegetables to Vita-Mix blender and blend on high for 5 minutes.
  • Pass all through chinois or cheesecloth.
  • Make a small batch of roux (1/4 cup flour  1/2 cup melted butter). Add to medium size pot on medium heat, cook 1 minute then slowly whisk in broth and 3 tbs. cognac then reduce heat to low and cook for 30 minutes.
  • Fold in 2 micro fined lemons and 1/2 bunch fresh chopped tarragon.

Instructions for Poached Lobster Tail and Claws

  • Once meat has been gently removed from shells and De-veined , place in a medium size pot and add 1 cup melted European style butter (quality), 1 shallot chopped, 1 clove garlic crushed, 5 sprigs tarragon. On low heat poach the lobster for about 5 minutes. Turn off heat and let the lobster meat sit in butter for another 3 minutes. Slice lobster tail on a bias or skewer as pictured.

Instructions for Cognac Creme

  • Whisk 1 cup heavy cream until you have whipped cream, micro fine 1/2 teaspoon nutmeg, then fold in 1 tbs. quality cognac.

Nutrition

Serving: 275g | Calories: 310kcal | Protein: 2.3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.7g | Cholesterol: 5mg | Potassium: 417mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 0.7mg