Name: Lobster Bisque
Yield: Serves 6
Cuisine: French
Ingredients: 3 2-lb/900-g lobsters, in their shells, cut into 2 pieces (see NOTE); juice of ½ lemon; 2 tbsp/28 g chopped fresh chives; salt and pepper; 2 cups/450 ml heavy cream; 1 bouquet garni; ¼ cup/56 ml Cognac; 6 cups/1.35 liters water; 1 tbsp/14 g tomato paste; 2 onions, finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, sliced; 3 tbsp/42 ml olive oil; 2 leeks, white part only, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

3 2-lb/900-g lobsters, in their shells, cut into 2 pieces (see NOTE)

Americas
Europe
United States
France
Fish course
Pescatarian
Mediterranean
Soup
New York
Gluten-free

Method

Make the Soup

First, cut the lobsters into pieces. There are several points on a lobster’s body where cuts can be made, with the cleaver or knife, without messing up your blade. Basically, between all joints. Lobster tail should be wrapped in the towel and whacked with the knife’s blunt end.

Then, heat the oil in the large pot, and when nice and hot

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Ingredients

Method

Make the Soup

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