Creamy Prawn & Lobster Bisque (Printable)
A luxurious, velvety seafood soup with sweet prawn and lobster flavors enriched with cream and aromatic vegetables.
# What You 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 tablespoons tomato paste
08 - 2 tablespoons fresh parsley, chopped
09 - 1 bay leaf
10 - 1 sprig fresh thyme (or ½ teaspoon dried)
→ Liquids
11 - ⅔ cup dry white wine
12 - 4 cups fish or seafood stock
13 - ⅔ cup heavy cream
14 - 2 tablespoons brandy or cognac
15 - 2 tablespoons olive oil
16 - 1 tablespoon unsalted butter
→ Seasoning
17 - Salt and freshly ground black pepper, to taste
18 - Pinch cayenne pepper (optional)
# How To Make It:
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 another 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste, bay leaf, and thyme. Cook for 1 minute to toast the tomato paste and bloom the herbs.
04 - Pour in brandy and white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to allow alcohol to evaporate completely.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes to extract maximum flavor from the shells.
06 - Strain the mixture through a fine sieve into a clean pot, pressing firmly on solids to extract as much liquid as possible. Discard shells and vegetables.
07 - Return strained broth to medium-low heat. Add prawn and lobster meat. Simmer gently for 4–5 minutes until seafood is 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 cream separation.
09 - Use an immersion blender for extra creaminess if desired. Serve hot, garnished with additional parsley.
# Expert Suggestions:
01 -
- Restaurant quality luxury in your own home without the intimidating price tag
- The shells create a depth of flavor that store bought stock simply cannot match
- It transforms a handful of ingredients into something that feels like a celebration
02 -
- The most common mistake is rushing the shell sauté step, but this is where all the flavor develops
- Never let the cream boil or it might separate and ruin that beautiful silky texture
- Tasting and adjusting the seasoning before adding the cream is crucial because cream masks saltiness
03 -
- Roasting the shells at 200°C for 10 minutes beforehand adds an incredible depth of flavor
- Patience during the simmering stage is what separates a good bisque from a great one