Chef's Table

Recipe of Lobster Bisque, a luxurious and creamy French soup, originated in coastal regions where lobster was abundant. Traditionally prepared with lobster shells simmered to extract maximum flavor, it’s enriched with cream, wine, and aromatics. Once considered a dish of fishermen using leftovers, it has evolved into a fine-dining classic, showcasing the sweet, delicate taste of lobster in a velvety texture.

Cooking Time:
1 hour 30 minutes

Ingredients:

• 2 live lobsters (1½ lbs each)
• 4 tbsp unsalted butter
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp paprika
• ½ cup dry white wine
• 4 cups seafood stock (or water)
• 1 cup heavy cream
• 2 tbsp brandy (optional)
• Salt and pepper, to taste
• Fresh chives or tarragon, for garnish

Recipe:

1. Boil lobsters in a large pot of salted water for 8–10 minutes. Remove and let cool. Extract meat from tails and claws; refrigerate. Reserve shells.
2. In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery until soft (5–7 minutes). Add garlic and cook 1 more minute.
3. Stir in tomato paste, paprika, and bay leaf. Add lobster shells and cook, stirring, for 5 minutes to develop flavor.
4. Deglaze with white wine and cook until reduced by half. Add seafood stock. Simmer uncovered for 30 minutes.
5. Remove shells. Blend soup with an immersion blender until smooth, then strain through a fine mesh sieve.
6. Return to pot. Stir in cream and brandy (if using). Simmer 10 minutes more. Adjust seasoning with salt and pepper.
7. Add lobster meat, heat gently until warm.
8. Serve hot, garnished with chopped chives or tarragon.