Creamy Prawn & Lobster Bisque (Printable Version)
A luxurious, velvety French soup combining sweet prawns and lobster in a rich, creamy broth. Perfect for special occasions and elegant entertaining.
# 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 ¼ 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)
# Directions:
01 - Heat olive oil and butter in a large pot over medium heat. Add prawn and lobster shells; sauté for 5–7 minutes until shells turn red and release aromatic oils.
02 - Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste, bay leaf, and thyme. Cook for 1 minute to deepen the tomato flavor and activate herbs.
04 - Pour in brandy and white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to evaporate alcohol.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes to extract maximum shell flavor.
06 - Strain mixture through a fine sieve into a clean pot, pressing firmly to extract all liquid. Discard solids.
07 - Return strained broth to medium-low heat. Add prawn and lobster meat and simmer gently for 4–5 minutes until just cooked through.
08 - Stir in heavy cream and chopped parsley. Season with salt, pepper, and cayenne to taste. Heat through without boiling to prevent separation.
09 - Use an immersion blender for extra creaminess if desired. Serve hot, garnished with additional fresh parsley.
# Top Tips:
01 -
- The depth of flavor comes from coaxing every drop of essence out of shells most people toss away without a second thought
- It transforms an ordinary dinner into something that feels like a celebration without requiring advanced techniques
02 -
- Roasting the shells at 200°C for 10 minutes before adding them to the pot creates an even deeper, more complex flavor
- The difference between a good bisque and a great one often comes down to how thoroughly you press the solids when straining
03 -
- Make the base up to straining a day ahead and refrigerate the strained broth overnight, which allows the flavors to meld and any fat to rise and be easily skimmed off
- Never let the bisque boil after adding the cream, as this can cause separation and ruin that velvety texture