France Bisque de Homard (Lobster Bisque)
Bisque de homard (lobster bisque) is a luxurious French soup known for its creamy texture and rich, concentrated lobster flavor. Traditionally crafted as a way to use lobster shells, it reflects the French culinary tradition of minimizing waste while creating exquisite dishes. Bisque de homard is a staple in fine dining, combining the sweetness of lobster with a velvety base of cream, aromatic vegetables, and brandy. This elegant dish is perfect for special occasions, highlighting the sophistication of French cuisine.
Recipe Servings: 4–6
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) olive oil
- 2 lobster tails or 1 whole lobster
- 1 small onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, crushed
- ¼ cup (60 ml) brandy or white wine
- 4 cups (1 L) water
- 1 bay leaf
- 1 tsp (5 ml) fresh thyme or ½ tsp (2 ml) dried thyme
- 2 Tbsp (30 ml) olive oil or unsalted butter
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 Tbsp (30 g) tomato paste
- ¼ cup (60 ml) heavy cream or plant-based cream
- ½ tsp (2 ml) paprika
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) black pepper
- ¼ tsp (1 ml) cayenne pepper (optional, for heat)
- Optional garnishes include chopped chives or parsley
Directions
- Heat the olive oil in a large pot over medium heat. Remove the lobster meat from the shells and set aside. Add the lobster shells to the pot and sauté for 5 minutes, until they turn bright red. Add the chopped onion, carrot, celery, and garlic, cooking for another 5 minutes. Deglaze the pot with brandy or white wine, scraping up any browned bits, and let it reduce for 1–2 minutes.
- Add the water, bay leaf, and thyme to the pot. Bring to a boil, and then reduce the heat and let it simmer for 30 minutes. Strain the stock through a fine-mesh sieve into a bowl, discarding the solids, and set the stock aside.
- In the same pot, heat the olive oil or butter over medium heat. Add the finely chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened. Stir in the tomato paste, cooking for another 2 minutes to develop its flavor.
- Add the reserved lobster stock to the pot and bring it to a simmer. Cook for 10–15 minutes to allow the flavors to meld. Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender and return to the pot.
- Stir in the heavy cream and paprika, and season with salt, black pepper, and cayenne pepper (if using). Chop the reserved lobster meat into bite-sized pieces and add to the pot, letting it heat through for 2–3 minutes.
- Ladle the bisque into bowls and garnish with chopped chives or parsley. Serve warm with crusty bread.
Making the Stock:
Making the Bisque:
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or almond cream.
- If you prefer a thicker bisque, whisk 1 teaspoon (5 ml) of cornstarch into the cream before adding it to the soup.
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