📝 About This Recipe
Originating from the rugged coasts of Brittany, this Bisque d'Homard is the crown jewel of French soups, celebrated for its deep coral hue and velvety texture. By roasting lobster shells to extract every ounce of briny essence and flambéing with Cognac, we create a layer of complexity that is both sophisticated and comforting. This recipe is a masterclass in French technique, turning humble aromatics and seafood shells into a luxurious, liquid gold experience.
🥗 Ingredients
The Lobster Foundation
- 2 pieces Live Lobsters (approx. 1.5 lbs each, steamed and meat removed; shells reserved)
- 4 tablespoons Unsalted Butter (high-quality European style)
- 2 tablespoons Extra Virgin Olive Oil
Aromatics and Flavor Base
- 1 medium Yellow Onion (finely diced)
- 2 pieces Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 tablespoons Tomato Paste (double concentrated)
- 1/4 cup Cognac or Brandy (for flambéing)
The Liquid and Body
- 1 cup Dry White Wine (such as Muscadet or Sauvignon Blanc)
- 5 cups Fish or Seafood Stock (low sodium, high quality)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 1/4 cup Long Grain White Rice (used as a traditional thickener)
- 1 cup Heavy Cream (room temperature)
- 1/8 teaspoon Cayenne Pepper (just a pinch for warmth)
Finishing Touches
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- Sea Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Prepare the lobster meat by chopping it into bite-sized chunks; cover and refrigerate. Use a heavy mallet or the back of a chef's knife to crush the empty lobster shells into smaller pieces to expose more surface area for flavor extraction.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the lobster shells and sauté for 8-10 minutes, stirring frequently, until they turn bright red and smell toasted.
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3
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables have softened and are just beginning to brown at the edges.
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4
Stir in the garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep rusty color and smells caramelized.
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5
Carefully pour in the Cognac. If using a gas stove, tilt the pan slightly to ignite the alcohol, or use a long reach lighter. Let the flames die down naturally to concentrate the spirit's essence.
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6
Deglaze the pot with the white wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the seafood stock, thyme sprigs, bay leaf, and the raw white rice. Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 45 minutes.
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8
Remove the large lobster shells, thyme sprigs, and bay leaf using tongs. Discard the shells, ensuring you've drained any liquid back into the pot.
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9
Working in batches, transfer the soup (including the softened vegetables and rice) to a high-speed blender. Blend until completely smooth. Note: Be careful with hot liquids; fill the blender only halfway.
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10
Pass the blended soup through a fine-mesh sieve (chinois) into a clean pot, pressing hard on the solids to extract every drop of flavor. Discard the remaining pulp.
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11
Place the pot back over low heat. Stir in the heavy cream and cayenne pepper. Gently simmer for 5 minutes—do not let it reach a rolling boil or the cream may break.
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12
While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet and quickly warm the reserved lobster meat for 1-2 minutes until heated through.
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13
Season the bisque with sea salt, white pepper, and a touch of lemon juice. The lemon juice is key to cutting through the richness.
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14
Ladle the hot bisque into warmed bowls. Place a generous mound of warmed lobster meat in the center of each bowl and garnish with fresh chives.
💡 Chef's Tips
Crushing the shells is the most important step for a deep, oceanic flavor profile. Using rice as a thickener instead of a flour roux creates a much silkier, gluten-free texture that doesn't mask the lobster's sweetness. Always use white pepper instead of black pepper to maintain the pristine coral color of the bisque. If the bisque feels too thick after blending, whisk in a little extra stock or a splash of wine until it reaches your desired consistency. Never boil the soup once the cream has been added, as this can cause the soup to lose its glossy, emulsified finish.
🍽️ Serving Suggestions
Pair with a chilled glass of Chablis or a crisp Sancerre to balance the richness. Serve with warm, crusty French baguette slices and salted butter for dipping. A side of lightly dressed microgreens provides a fresh, acidic contrast to the soup. For an extra touch of decadence, add a small dollop of crème fraîche and a teaspoon of caviar on top. Follow this rich starter with a light main course like roasted sea bass or a simple green salad.