Potage Bisque de Homards

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 small lobsters (about 1 pound each)
  • 4 tablespoons finely chopped carrot


Prepare a mirepoix by sautéeing finely chopped carrot and onion in butter with 1 bay leaf, thyme and parsley, until onion is soft and transparent.

Cut lobsters in two and add to mirepoix; brown them for a few minutes, stirring continuously; then add 3 to 4 tablespoons warmed co