Lobster Soup (Bisque d'homard)
3 servings
30 minutes
Lobster bisque is an exquisite French soup rooted in the traditions of France's coastal regions. Its delicate, velvety texture and rich marine flavor are revealed through lobster combined with aromatic vegetables and tomatoes. Fish stock adds depth to the dish, while brandy provides a refined touch. This soup is perfect for festive dinners or special occasions, as its presentation alone evokes admiration. It is not only nutritious but also filled with the richness of seafood, creating a perfect balance of flavors. Served hot with crispy baguette or airy cream, this soup can transport you to the shores of France where the freshness of the sea meets culinary artistry.
1
In a large pot, heat olive oil and add all the finely chopped vegetables except for the garlic. Sauté lightly until softened for 5-6 minutes.
- Olive oil: 30 ml
- Carrot: 1 piece
- Onion: 1 head
- Celery: 1 piece
- Leek: 1 piece
- Fennel: 0.3 piece
2
Add garlic and mix well.
- Garlic: 2 cloves
3
Cut off the lobster's tail and add a large piece to the pot without removing the shell.
- Lobster: 1 piece
4
Clean the fish and cut off the head. Cut into large pieces and add to the pot.
- Sea perch (redfish): 1 piece
5
Add tomatoes and fish broth, mix well, reduce heat, and cook for 20 minutes.
- Canned tomatoes: 400 g
- Fish stock: 500 ml
6
Pour the soup into a blender and blend. Strain through a sieve. Pour back into the pot and gently heat.
7
Pour a good amount of brandy, salt to taste, and serve.
- Brandy: 30 ml
