Lobster bisque soup







Cook Time

95-105 Min


  • 700g/1 1⁄2lb lobster
  • 100g/4oz butter
  • 50g/2oz carrots, diced
  • 1 small onion, chopped
  • 1/2 bay leaf
  • pinch of thyme
  • 2 sprigs of fresh flat-leaf parsley
  • 3 tablespoons Cognac
  • 75ml/3fl oz dry white wine
  • 125ml/4fl oz fish stock
  • 50g/2oz plain flour
  • 350ml/12fl oz boiling milk
  • 3 tablespoons double cream
  • salt and freshly ground black pepper
  • Crack the lobster claws and cut the body and tail into four or five pieces. Set aside.
  • Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
  • When the flames die down, add the wine and stock, and simmer for 20 minutes.
  • Remove the meat from the lobster, reserving the shells and broth.
  • Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes to make a roux. Gradually add the boiling milk, whisking or stirring with a wooden spoon until smooth.
  • Crush the lobster shells and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, for 1 hour. Strain through a sieve into a clean pan. Bring to the boil and stir in the cream.
  • To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.
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