Lobster Bisque

Ingredients (about 2.5 liters of bisque)

  • Remember to save, after a lobster dinner, the leftovers shells and bodies of 5 small lobsters (the shells, bodies, legs everything!)
  • 4 liters of water (cut the water with clam nectar if you want more flavor)
  • 1 head of garlic, unpeeled, sliced in half through the cloves or coarsely minced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large tomato, diced
  • 1 tsp dried thyme
  • 3 bay leaf
  • 125 ml of olive oil
  • 125 ml brandy or cognac
  • 3 TBSP tomato paste
  • 80 g cup of flour
  • 2 TBSP black peppercorns
  • 3 tsp kosher salt


Step 1: Heat a large pot over medium heat. Add the olive oil and sauté the vegetables for about 5 minutes.

Step 2: Add the lobster shell pieces and cook for 3-4 more minutes. Throw the head of garlic, herbs, parsley, peppercorns and kosher salt and roast nicely.

Step 3: Add the tomato paste and again roast nicely then sprinkle the flour with a quick roast without burning the bottom of the pot.

Step 4: Deglaze with cognac and the water and bring to a simmer.

Step 5: After 45 minutes to 1 hour, you have a nice dark red lobster with enhance flavor. Rectify seasoning if necessary.

Step 6: Strain the stock through a strainer into a large bowl, pressing the solids with the back of a spoon to extract all the flavor. You can now discard the shells.

Step 7: At that point you can add heavy cream before serving and a garnish of your choice. Personally, I really enjoy a mango salsa with bisque.


Freezer-Friendly Instructions:
The bisque can also be easily frozen in small batches (but without heavy cream) for future usage.




Bon Appetit

Patrick Turcot, Executive Chef