Bisque de Langouste

Name: Bisque de Langouste (Lobster Bisque)
Cuisine: French
Ingredients: Red and brown food coloring; ⅛ teaspoon each of pepper and Tabasco; 4 tablespoons flour; 3 (1½-pound) live lobsters or 3 pounds lobster tails; 2 teaspoons salt; Pinch of saffron shreds; 1 branch celery, chopped; Bouquet garni; Pinch of thyme; 3 cups chicken stock; 2 tablespoons tomato paste; ¼ cup sherry; ½ cup crème fraîche or whipping cream; 1 cup whipping cream; 3 tablespoons olive oil; 2 cups white wine; 2 cloves garlic, mashed and minced; 3 onions, chopped; Chunk of butter; 1 leek, sliced (no green); 2 carrots, diced; 1 shallot, minced (omit if you don’t have them); 4 tablespoons Cognac; ¼ cup Cognac; ⅛ pound softened butter

Lobster Bisque

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 (1½-pound) live lobsters or 3 pounds lobster tails

Main course
Spicy
Soup

Method

Kill lobsters. If you’re sensitive, use lobster tails.
Now break off the large claws, leaving the body whole. Heat oil and butter in large kettle. Add claws and lobster bodies, the onions, carrots, and cleaned sliced leek. Cook, but do not brown. When shells have turned red, spoon off the f