Description
Learn how to make this classic French lobster bisque recipe from scratch. A perfect starter. Find out how to make the most of lobster shells!
Ingredients
Units
Scale
- 60ml (4 tbsp) butter
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2 carrots, peeled and chopped
- 2 celery stalks, washed and chopped
- lobster shells from 2 lobsters
- 30ml (2 tbsp) tomato paste
- 3 thyme sprigs
- 1 bay leaf
- 400ml (1 1/2 cup) white wine
- 1ℓ (4 cups) seafood or fish stock
- 125ml (1/2 cup) double cream
- 450g (1lb) cooked lobster meat
- 60ml (4 tbsp) parsley, washed and finely chopped
Instructions
- Melt the butter in a large saucepan.
- Gently fry the onion, garlic, celery and carrot and cook until softened, which takes about 5 minutes.
- Turn up the heat, tip in the lobster shells and stir vigorously for 2 minutes.
- Pour in the wine, giving it a stir then let it bubble until the liquid has halved.
- Stir in tomato paste, thyme and bay leaf, then pour in the stock.
- Let the soup simmer slowly for 30 minutes, allowing the flavours to infuse.
- Tip the contents into a powerful food processor and blend until the shell pieces are tiny.
- Cover a big bowl with a large piece of muslin.
- Pour the contents into the muslin, then squeeze out every last drop out of the shell mixture and discard the leftovers. You will now be left with a smooth soup.
- Return the soup to a saucepan and add the cream and lobster meat. Let the soup heat through, then divide it between 4 bowls.
- Sprinkle parsley on top and serve immediately with fresh, crusty bread. Enjoy!
Notes
- If you're struggling to get hold of any bay leaves, feel free to use any of these bay leaf substitutes instead.
- You can also check out this list of celery substitutes!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Boil
- Cuisine: French
Keywords: lobster bisque recipe, lobster bisque from shells, french lobster recipe, french soup recipe