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

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

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