Creamy Prawn & Lobster Bisque (Printable)
Velvety smooth French bisque combining sweet prawns and lobster in a creamy aromatic broth
# What You'll Need:
→ Seafood
01 - 7 oz raw prawns, peeled and deveined (reserve shells)
02 - 1 small lobster (about 14 oz), cooked, meat removed and chopped (reserve shells)
→ 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 - ⅔ cup dry white wine
12 - 4 cups fish or seafood stock
13 - ⅔ cup 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)
# How-To Steps:
01 - In a large pot, heat olive oil and butter over medium heat. Add prawn and lobster shells; sauté for 5–7 minutes until they turn red and aromatic.
02 - Add onion, carrot, celery, and garlic. Cook for another 5 minutes until softened.
03 - Stir in tomato paste, bay leaf, and thyme. Cook for 1 minute.
04 - Pour in brandy and white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to allow alcohol to evaporate.
05 - Add seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes to extract flavors.
06 - Strain the mixture through a fine sieve into a clean pot, pressing to extract as much liquid as possible. Discard solids.
07 - Return the strained broth to medium-low heat. Add prawn and lobster meat. Simmer gently for 4–5 minutes until just cooked.
08 - Stir in heavy cream and chopped parsley. Season with salt, pepper, and cayenne to taste. Heat through without boiling.
09 - Use an immersion blender for extra creaminess, if desired. Serve hot, garnished with additional parsley.
# Expert Advice:
01 -
- The depth of flavor comes from shells you might otherwise toss, making it feel like you have discovered a secret culinary treasure
- Restaurant quality results that make dinner guests feel extravagantly treated without requiring professional technique
- The finished soup freezes beautifully, so you can portion the luxury for later when you need a quick but impressive meal
02 -
- The shells need proper time to release their flavor, so do not rush that initial sauté step or skip pressing them when straining
- Never let the cream come to a rolling boil after adding it or the texture will become grainy and separate
- Taste and season after adding the cream, as dairy mutes flavors and you might need more salt than expected
03 -
- Make the stock base a day ahead and refrigerate—the flavors deepen overnight and you can skim any fat that solidifies on top
- Warm your bowls before serving so the soup stays hot from first spoonful to last