📝 About This Recipe
This quintessential French masterpiece is the pinnacle of luxury seafood, utilizing a traditional double-extraction method to coax every drop of essence from the lobster shells. The broth is velvety and deep, enriched with aromatic mirepoix and finished with a sophisticated Cognac-infused cream that cuts through the oceanic richness. Served with butter-poached claw meat and a delicate dollop of Osetra caviar, it represents the absolute height of fine dining elegance.
🥗 Ingredients
The Lobster & Stock
- 2 pieces Live Maine Lobsters (approx. 1.5 lbs each)
- 4 tablespoons Unsalted Butter (high-quality European style)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Dry White Wine (Chardonnay or Sauvignon Blanc)
- 4 cups Fish Stock or Water (unsalted)
Aromatics & Thickeners
- 3 pieces Shallots (finely minced)
- 2 pieces Carrots (small dice)
- 2 pieces Celery Stalks (small dice)
- 3 pieces Garlic Cloves (smashed)
- 2 sprigs Fresh Tarragon (leaves only)
- 3 tablespoons White Rice (Arborio or long-grain for thickening)
- 1/2 teaspoon Smoked Paprika (for depth and color)
The Cognac Cream & Garnish
- 1/3 cup Cognac or Brandy (VSOP preferred)
- 1 cup Heavy Cream (chilled)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 4 teaspoons Osetra Caviar (for service)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Par-boil the lobsters in a large pot of salted water for 4 minutes. Remove immediately and plunge into an ice bath to stop the cooking. This makes the meat easy to remove while keeping it tender.
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2
Extract the meat from the tails, claws, and knuckles. Dice the meat into bite-sized chunks, cover, and refrigerate. Save every piece of the shell, including the legs and body (remove the 'dead man's fingers' gills and the head sac).
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3
Using a heavy kitchen mallet or rolling pin, crush the lobster shells into small pieces to expose more surface area for flavor extraction.
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4
In a heavy-bottomed Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the shells and sear until they turn bright red and smell toasted (about 5-7 minutes).
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5
Add the shallots, carrots, celery, and garlic to the shells. Sauté for 5 minutes until the vegetables soften. Stir in the tomato paste and paprika, cooking for 2 minutes until the paste darkens to a rusty color.
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6
Carefully pour in half of the Cognac. If using a gas stove, you can flambé it; otherwise, let it simmer and reduce by half to cook off the alcohol harshness.
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7
Add the white wine, fish stock, tarragon sprigs, and the rice. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes to concentrate the flavors.
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8
Strain the mixture through a fine-mesh sieve (chinois) into a clean pot, pressing hard on the solids to extract all the 'liquid gold.' Discard the solids.
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9
Return the strained liquid to a simmer. Stir in 1/2 cup of the heavy cream and simmer for 10 minutes until the bisque coats the back of a spoon. Season with salt and white pepper.
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10
In a small bowl, whip the remaining 1/2 cup of heavy cream with the remaining Cognac and lemon juice until soft peaks form. This is your 'Cognac Cream' topping.
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11
Gently warm the reserved lobster meat in a small pan with the remaining 2 tablespoons of butter over low heat for 2 minutes.
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12
To serve, place a mound of warm lobster meat in the center of a shallow heated bowl. Pour the hot bisque around the meat. Top with a dollop of the Cognac cream, a small spoonful of caviar, and a sprinkle of chives.
💡 Chef's Tips
Never boil the bisque once the cream is added, as it can break the emulsion and lose its silky texture. Using rice as a thickener instead of a flour roux provides a cleaner mouthfeel and a beautiful translucent sheen. If the bisque feels too thin, blend a small portion of the vegetables from the stock and stir them back in before the final straining. For the most intense flavor, roast the shells in a 400°F oven for 10 minutes before adding them to the pot. Always use white pepper instead of black to maintain the pristine, vibrant orange color of the soup.
🍽️ Serving Suggestions
Pair with a crisp, buttery Meursault or a vintage Blanc de Blancs Champagne to complement the richness. Serve with toasted brioche soldiers brushed with clarified garlic butter. A side of lightly dressed micro-greens with a lemon vinaigrette provides a refreshing acidic contrast. For a full luxury service, present the dry ingredients in the bowl first and pour the hot bisque tableside from a carafe. Finish the meal with a light lemon sorbet to cleanse the palate after the intense seafood flavors.