American · Dinner
New York Lobster Bisque
A New York fine dining classic, a velvety shellfish bisque made from roasted lobster shells with cream, cognac, and fresh tarragon.
$$$
20 minsPrep
45 minsCook
1 hr 5 minsTotal
HardLevel
Nutrition per serving
485Calories
28gProtein
32gFat
18gCarbs
5gSugar
2gFiber
720mgSodium
145mgChol
Goes well with
White Burgundy, MeursaultWhite Burgundy, Meursault — A medium-bod...
local
Jordan Chardonnay, Russian River ValleyJordan Chardonnay, Russian River Valley...
international
Instructions
1
Prep
Finely dice onion, celery, and carrot. Mince garlic and chop tarragon. Chop lobster meat and reserve shells. Measure cognac, fish stock, and cream.
2
Char
Heat olive oil in a large saucepan over medium-high heat. Add reserved lobster shells and press firmly for 3–4 minutes until deep red and fragrant. Shells should release their aroma.
3
Saute
Add butter, onion, celery, and carrot; cook 5 minutes over medium heat until softened. Stir in garlic, tomato paste, and smoked paprika; cook 2 minutes until fragrant, stirring constantly.
4
Build
Pour in cognac and tilt pan to flambé or simmer 1 minute until alcohol reduces. Add fish stock, bring to gentle simmer, and cook 20 minutes for shells to infuse. Broth should taste richly of lobster.
5
Reduce
Remove shells with a slotted spoon and discard. Blend soup with a hand blender until completely smooth. Pass through a fine sieve, pressing firmly to extract all liquid. Stir in cream and tarragon; simmer 5 minutes until slightly thickened. Season with salt and white pepper.
6
Plate
Divide chopped lobster meat between two warm bowls. Ladle bisque over the meat. Garnish with fresh chives and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cooked lobster tails
- 1 small white onion
- 2 celery stalks
- 1 medium carrot
- 3 garlic cloves
- 2 tbsp tomato paste
- 60ml (1/4 cup) cognac
- 300ml (1 1/4 cup) fish stock
- 200ml (3/4 cup + 2 tbsp) double cream
- 1 tsp fresh tarragon leaves
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp white pepper
- 30g (1 oz) unsalted butter
- 1 tbsp olive oil
- Fresh chives
- Crusty bread