Lobster Bisque with Cognac Cream

Lobster Bisque with Cognac Cream

Lobster Bisque with Cognac Cream is a luxurious and velvety soup that combines the sweetness of lobster with the rich depth of a creamy, flavorful broth.

This dish is the epitome of fine dining, offering a delicate balance of seafood, butter, and spices, enhanced with a splash of Cognac for added depth.

Traditionally made with lobster shells to extract maximum flavor, this bisque is perfect for special occasions or as an indulgent appetizer. Whether served at a holiday gathering or a romantic dinner, this Lobster Bisque will impress your guests and provide a taste of gourmet comfort.

Ingredients:

For the Lobster Bisque:

2 lobster tails (or 1 lb lobster meat)

4 cups seafood stock or chicken broth

1 medium onion, chopped

1 celery stalk, chopped

1 large carrot, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1/4 cup brandy or Cognac

1 bay leaf

1 teaspoon fresh thyme leaves

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for a little extra heat)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup heavy cream

Salt and freshly ground black pepper, to taste

For the Cognac Cream:

1/4 cup heavy cream

1 tablespoon Cognac

A pinch of salt

Freshly ground black pepper, to taste

For Garnish (optional):

Fresh parsley, finely chopped

Lobster meat (reserved from tails or purchased separately)

A drizzle of Cognac cream

How to Make:

Prepare the Lobster:

If using lobster tails, begin by cutting through the top shell with a sharp knife and pulling out the meat. If using lobster meat already removed from the shells, you can skip this step. Chop the lobster meat into bite-sized pieces and set aside. Reserve the shells for the stock.

Make the Lobster Stock:

In a large pot, heat the lobster shells over medium heat until fragrant, about 2 minutes. Add 4 cups of seafood stock or chicken broth, along with the bay leaf, thyme, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes to allow the flavors to infuse. Strain the stock, discarding the shells and herbs, and return the liquid to the pot.

Prepare the Soup Base:

In a separate large pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the tomato paste, paprika, and cayenne pepper (if using), and cook for another 2 minutes to let the spices develop.

Pour in the Cognac or brandy, scraping up any browned bits from the bottom of the pot, and let the alcohol cook off for 2-3 minutes.

Combine the Stock and Soup Base:

Add the strained lobster stock to the vegetable mixture. Bring the mixture to a simmer and cook for another 15 minutes to allow the flavors to meld together.

Make the Roux:

In a small pan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to form a smooth paste (roux). Cook for 2-3 minutes until the roux is golden and fragrant, then gradually whisk it into the soup to thicken the broth. Simmer for 10 minutes, stirring occasionally.

Add the Cream and Lobster Meat:

Stir in the heavy cream and continue to simmer for another 5-7 minutes, allowing the soup to thicken and become creamy. Add the reserved lobster meat and cook for an additional 2-3 minutes until heated through.

Make the Cognac Cream:

In a small bowl, whisk together 1/4 cup heavy cream, 1 tablespoon Cognac, a pinch of salt, and freshly ground black pepper. Set aside.

Serve:

Ladle the Lobster Bisque into bowls. Drizzle the Cognac cream over the top, garnish with freshly chopped parsley, and, if desired, a few additional pieces of lobster meat.

Serve hot with a side of crusty bread for dipping.

Chef’s Note:

For an extra layer of richness, you can add a dash of lobster or shrimp roe to the bisque or use lobster stock instead of seafood stock. The Cognac cream adds a sophisticated touch, but if you prefer, you can skip it and serve the bisque as is. For a smoother texture, you can blend the soup after adding the cream, creating a perfectly silky bisque.

Nutritional Information (per serving, based on 6 servings):

Calories: 320

Protein: 16g

Carbohydrates: 9g

Fat: 25g

Fiber: 1g

Sugar: 4g

Sodium: 650mg

Lobster Bisque with Cognac Cream is the perfect dish for any occasion that calls for something special. The rich and creamy broth, combined with tender lobster meat and a touch of Cognac, creates a luxurious experience with every spoonful. This decadent soup is sure to become a favorite in your culinary repertoire!