Lobster Bisque
6 servings
30 minutes
Lobster bisque is a delicate and exquisite soup rooted in the traditions of classic French cuisine, adapted in Armenian cooking. This soup features a rich seafood flavor thanks to the lobster, while the combination of butter, brandy, and white wine adds depth and subtle elegance. Aromatic spices—cayenne pepper, paprika, and bay leaf—create a rich bouquet of flavors, and rice gives the soup a pleasant thickness. It is prepared with special attention to detail: the lobster is boiled, then its meat is simmered in fragrant broth that is carefully strained and enriched with cream. Lobster bisque is not just a dish but a true work of art served in the finest restaurants worldwide. It pairs perfectly with fresh baguette and white wine.
1
Boil the lobster, remove the meat from the shell (keeping one large piece of shell for future use), and cut into pieces.
- Lobsters: 1 piece
2
Chop the carrot and shallot, place them in a pot with melted butter. Sauté for about 5 minutes.
- Carrot: 1 piece
- Shallot: 5 piece
- Butter: 30 g
3
Pour in brandy, lemon juice, season with spices, and cook until the mixture significantly reduces in volume.
- Brandy: 4 tablespoons
- Lemon juice: 20 ml
- Cayenne pepper: pinch
- Paprika: 0.5 teaspoon
4
Pour in the broth and wine, add the remaining shell to the pot, add rice, and cook for about 15 minutes over medium heat. Then the shell can be removed and discarded.
- Fish stock: 1.5 l
- Dry white wine: 300 ml
- Long-grain rice: 60 g
5
Salt, pepper, add lobster and cook for about 5 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Lobsters: 1 piece
6
Pour the soup into a blender, blend, and strain through a sieve.
7
Add cream to the soup in the bowl and serve at the table.
- Single cream 10% fat: 3 tablespoons
