How to Make Classic French Lobster Bisque (Bisque de Homard)

Simple Summary

Bisque de Homard is a luxurious French lobster soup known for its rich, creamy texture and intense seafood flavor. This elegant dish transforms succulent lobster into a velvety, indulgent bisque perfect for special occasions.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 whole lobsters (about 1.5 lbs each)
• 4 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup cognac or brandy
• 1/4 cup all-purpose flour
• 4 cups fish stock
• 2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup heavy cream
• Salt and white pepper to taste
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove lobsters and let cool slightly.

2. Once cool enough to handle, remove the meat from the lobster tails and claws. Chop the meat into bite-sized pieces and refrigerate. Reserve the shells.

3. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes until vegetables are softened.

4. Add the lobster shells to the pot and cook for another 5 minutes, stirring occasionally.

5. Stir in the tomato paste and cook for 1 minute. Add the cognac and simmer for 2-3 minutes, allowing the alcohol to evaporate.

6. Sprinkle the flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.

7. Gradually add the fish stock and water, stirring constantly to prevent lumps. Add the thyme and bay leaf.

8. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

9. Remove from heat and let cool slightly. Remove and discard the lobster shells, thyme sprigs, and bay leaf.

10. Using an immersion blender or working in batches with a regular blender, puree the soup until smooth.

11. Return the soup to the pot and place over medium-low heat. Stir in the heavy cream and reserved lobster meat. Heat gently for 5 minutes.

12. Season with salt and white pepper to taste.

13. Serve hot, garnished with chopped chives.

Chef's Notes

• For a smoother bisque, strain the soup through a fine-mesh sieve after blending.
• If you can't find whole lobsters, you can use lobster tails and supplement with shrimp shells for the stock.
• To intensify the lobster flavor, roast the shells in the oven at 400°F (200°C) for 10-15 minutes before adding them to the pot.
• For a lighter version, you can substitute half of the heavy cream with whole milk.
• The bisque can be made a day ahead and gently reheated before serving, which often improves the flavor.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 20g
• Fat: 25g (mostly from healthy seafood sources)
• Carbohydrates: 15g
• Rich in vitamins A and B12, selenium, and omega-3 fatty acids

Serving Suggestions

• Serve this luxurious bisque as a starter for a special dinner party or as a main course with a crusty baguette on the side.
• Pair with a crisp white wine like Chablis or Sancerre to complement the rich flavors.
• For an extra touch of elegance, serve in warmed bowls and top each portion with a small piece of butter-poached lobster tail.
• Accompany with a light mixed green salad dressed with a simple vinaigrette to balance the richness of the bisque.