A refined and velvety soup that captures the luxurious essence of lobster. This classic French bisque, with its intense coral color and delicate flavor, represents the pinnacle of culinary elegance to impress your guests.
⏱️135 min
📊Hard
👥6 servings
🍽️Soup
festivelight
Ingredients
2 kglive lobster
100 gbutter
2 piècesonions
2 piècescarrots
1 pièceceleriac
100 mlcognac
250 mldry white wine
1 litrefish stock
200 mlheavy crème fraîche
2 cuillères à soupetomato paste
2 piècesegg yolk
1 pincéesalt and pepper
Instructions
1PREPARE THE LOBSTERS: Place the lobsters in the freezer for 15 minutes to immobilize them, making cutting more humane. Using a sharp knife, quickly split the lobsters in half lengthwise, then detach the claws and legs. Reserve the head and body for the stock. Cut the lobsters into 4-5 cm sections.
2ROAST THE LOBSTERS: In a large heavy-bottomed pot, melt 50 g of butter over high heat until it foams slightly. Add the lobster pieces and shells to the hot butter, stirring regularly for 8 to 10 minutes until they turn bright red. This step is crucial as it develops the deep, creamy flavors characteristic of bisque.
3FLAMBÉ WITH COGNAC: Pour the warm cognac over the lobsters while stirring constantly. Let it flame for 2-3 minutes, shaking the pot regularly so the flame consumes the alcohol completely. This flambé eliminates the alcohol while concentrating the subtle cognac aromas into the preparation.
4DEGLAZE AND MOISTEN: Pour the dry white wine over the lobsters and let reduce by half, approximately 5 minutes over high heat. Meanwhile, prepare the vegetables by peeling and cutting them roughly into pieces. Once the wine is reduced, add the onions, carrots, and celeriac to the pot. Pour in the fish stock until all ingredients are covered.
5LONG, SLOW COOKING: Bring everything to a boil, then lower the heat to simmer gently for 45 to 50 minutes. Skim the surface regularly with a skimmer to remove impurities. The lobsters and vegetables should become tender and release all their flavor into the stock, which should develop a golden to reddish color.
6PREPARATION OF THE STEWING AND BINDING: Carefully remove the lobster pieces from the pot with a skimmer. Extract the lobster meat using a pick or fork and reserve it in a cool place. Strain the stock through a fine-mesh chinois, pressing firmly on the shells and vegetables with the back of a wooden spoon to extract all the savory juices. Pour the strained stock into a clean pot.
7PREPARATION OF THE LIAISON: In a bowl, whisk the egg yolks with 100 ml of cold crème fraîche until smooth and homogeneous. Slowly pour this mixture into the hot stock while stirring constantly with a whisk, never stopping to mix to prevent lumps from forming. Incorporate the tomato paste which will strengthen the color and characteristic taste of the bisque.
8FINISHING AND REFINEMENT: Heat the bisque gently over medium heat without boiling, otherwise the eggs might coagulate, until it thickens slightly, approximately 8 to 10 minutes. Add the remaining 50 g of butter in small pieces and whisk gently to create a velvety texture. Incorporate the reserved lobster meat and the remaining crème fraîche. Season delicately with salt and white pepper to taste.
9SERVICE: Pour the bisque into bowls or shallow plates preheated to 60°C to maintain the ideal temperature. Garnish with a few small pieces of lobster meat and a drizzle of crème fraîche. Serve immediately with croutons made from stale bread rubbed with garlic or with brown butter perfumed with aromatics. This bisque must be served very hot but never boiling to preserve its delicacy.