CLASSIC FRENCH LOBSTER BISQUE
(Rich, Silky & Restaurant-Quality)
KEY INFO:
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Difficulty: Intermediate
Dietary: Contains shellfish, dairy, gluten
EQUIPMENT NEEDED:
- Large Dutch oven or heavy-bottom pot
- Blender (regular or immersion)
- Fine-mesh sieve
- Chef’s knife and cutting board
- Measuring tools
- Alternative: Food processor can replace blender
INGREDIENTS:
For the Stock:
- 4 lobster tails (about 450g/1lb) or 8 cups shells
- 2 tablespoons olive oil
- 1 large onion, diced (225g/8oz)
- 2 carrots, diced (170g/6oz)
- 2 celery stalks, diced (100g/3.5oz)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 240ml/1 cup dry white wine
- 1.5L/6 cups seafood stock
For the Bisque:
- 60g/4 tablespoons butter
- 30g/4 tablespoons all-purpose flour
- 240ml/1 cup heavy cream
- Salt and white pepper to taste
- Pinch of cayenne (optional)
Herb Bundle:
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 sprigs parsley
- 1 sprig tarragon
METHOD:
- Shell lobster tails, reserving meat. Chop shells into pieces.
- Heat oil in Dutch oven over medium-high until shimmering.
- Add shells, cook until bright red (5-7 minutes).
- Add vegetables, cook until softened (8-10 minutes).
- Stir in tomato paste, cook 2 minutes.
- Pour in wine, reduce by half (about 5 minutes).
- Add stock and herb bundle, simmer 45 minutes.
- Remove herbs, blend until smooth.
- Strain through fine-mesh sieve.
- Make roux: Melt butter, whisk in flour, cook 2 minutes.
- Gradually whisk in strained soup.
- Simmer until thickened (5-10 minutes).
- Stir in cream, season to taste.
- Add cooked lobster meat just before serving.
CRUCIAL TIPS:
- Never boil after adding cream
- Strain thoroughly for silky texture
- Taste and adjust seasoning gradually
STORAGE:
- Refrigerate up to 3 days
- Freeze without cream for up to 2 months
- Reheat gently to prevent splitting
COMMON MISTAKES:
- Rushing the stock
- Skipping straining
- Boiling cream
- Overcooking lobster meat
VARIATIONS:
- Replace wine with brandy
- Use coconut cream for dairy-free version
- Add cognac finish
- Garnish with truffle oil
