Creamy Prawn & Lobster Bisque (Print Version)
A velvety French soup featuring sweet prawns and lobster in a rich, aromatic cream broth with white wine and brandy.
# What You Need:
→ Seafood
01 - 7 oz raw prawns, peeled and deveined, shells reserved
02 - 1 small lobster (14 oz), cooked, meat removed and chopped, shells reserved
→ Vegetables & Aromatics
03 - 1 medium onion, chopped
04 - 1 medium carrot, chopped
05 - 1 celery stalk, chopped
06 - 2 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp fresh parsley, chopped
09 - 1 bay leaf
10 - 1 sprig fresh thyme (or ½ tsp dried)
→ Liquids
11 - 5 fluid oz dry white wine
12 - 4 cups fish or seafood stock
13 - 5 fluid oz heavy cream
14 - 2 tbsp brandy or cognac
15 - 2 tbsp olive oil
16 - 1 tbsp unsalted butter
→ Seasoning
17 - Salt and freshly ground black pepper, to taste
18 - Pinch cayenne pepper (optional)
# Directions:
01 - Heat olive oil and butter in a large pot over medium heat. Add prawn and lobster shells; sauté for 5–7 minutes until shells turn red and become aromatic.
02 - Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste, bay leaf, and thyme. Cook for 1 minute to toast the tomato paste and release flavors.
04 - Pour in brandy and white wine, scraping up browned bits from the pot bottom. Simmer for 2 minutes to allow alcohol to evaporate.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes to extract maximum shellfish flavor.
06 - Strain mixture through a fine sieve into a clean pot, pressing firmly to extract all liquid. Discard solids.
07 - Return strained broth to medium-low heat. Add prawn and lobster meat; simmer gently for 4–5 minutes until just cooked through.
08 - Stir in heavy cream and chopped parsley. Season with salt, pepper, and cayenne to taste. Heat through without boiling. Blend with immersion blender if extra smoothness is desired.
# Insider Tips:
01 -
- This soup transforms into something restaurant worthy using parts most people toss away
- The velvety texture makes it feel impossibly luxurious despite being surprisingly straightforward
02 -
- Never let the cream boil or it might separate and ruin your silky texture
- The straining step is tedious but absolutely non negotiable for that refined result
03 -
- A splash of sherry works beautifully if you do not have brandy
- Crab or crayfish can substitute for lobster without losing any luxury