Creamy Prawn and Lobster Bisque (Printable Version)
A luxurious velvety seafood soup with sweet prawn and lobster flavors enriched with cream and aromatics.
# 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)
# Step-by-Step:
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 chopped onion, carrot, celery, and minced garlic to the pot. Cook for 5 minutes until vegetables are softened and fragrant.
03 - Stir in tomato paste, bay leaf, and fresh thyme. Cook for 1 minute to deepen flavors and toast the tomato paste.
04 - Pour in brandy and white wine, scraping up browned bits from the pot bottom. 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 shell flavor.
06 - Strain mixture through a fine mesh 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. 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. Use immersion blender for extra velvety texture if desired.
09 - Serve hot in warmed bowls, garnished with additional fresh parsley sprigs.
# Expert Advice:
01 -
- The roasted shells create a depth that restaurant versions rarely achieve
- It transforms humble ingredients into something that feels like absolute luxury
02 -
- Roasting shells at 200°C for 10 minutes before starting adds incredible depth
- Never let your cream come to a rolling boil—it will separate and look grainy
03 -
- Press firmly on those shells when straining—every drop is liquid gold
- Make it a day ahead—the flavors meld and become even more extraordinary