Lobster Bisque
Lobster bisque is a classic French cream soup built by roasting lobster shells in butter until deeply colored, then flambeing with cognac to burn off bitterness and layer in smoky complexity. The shells simmer with fish stock, whole tomatoes, and aromatic vegetables for at least thirty minutes, extracting every bit of crustacean flavor before the broth is strained through a fine sieve. Heavy cream transforms the strained liquid into a velvety, smooth-textured soup, and fresh tarragon adds an herbal note that lifts the richness. The reserved lobster meat goes in at the very end to keep its tender bite intact. Each spoonful delivers a concentrated depth of ocean flavor that defines one of French cuisine's most refined soups.
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Instructions
- 1
Cook lobster; remove meat and reserve the shells.
- 2
Sauté vegetables in butter; add shells and cook until deeply colored.
- 3
Add cognac and flambé; add tomatoes and fish stock; simmer 30 minutes.
- 4
Remove shells, strain broth, add cream, and simmer.
- 5
Add lobster meat and garnish with tarragon.
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