Bisque de Langouste

Lobster Bisque

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Kill lobsters. If you’re sensitive, use lobster tails.
  2. 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