Lobster bisque

Name: Lobster bisque
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Spain
Ingredients: 4 large tomatoes, peeled, seeded and quartered or 50 g (1¾ oz) passata; 150 ml (5 fl oz) dry white wine; 85 g (2¾ oz) rice flour; 1.5 litres fish stock; 1 large or 2 small uncooked lobsters, about 700-800 g (1 lb 7 oz-1 lb 10 oz) in total; 2½ tablespoons brandy; 2 tablespoons olive oil; 1 bouquet garni (see Chef’s tip); 1 teaspoon finely chopped fresh tarragon; ½ small celery stick, cut into cubes; 2 egg yolks; ½ onion, cut into cubes; ½ carrot, cut into cubes; 1 tablespoon thick (double) cream

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Smooth, creamy bisques are thought to have Spanish origins, where in the province of Biscay they may originally have been made with pigeons or quail until shellfish took over as the main ingredient in the seventeenth century.

Ingredients

1 large or 2 small uncooked lobsters, about 700-800 g (1 lb

Method

If you have bought live lobsters, kill them according to the method in the Chef’s techniques. If you prefer not to do this, ask your fishmonger to do it.
Prepare the lobster following the method in the Chef’s techniques. Heat the oil in a large pan, add the lobster pieces in their shell and

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Part of

Murdoch - Seafood Le Cordon Bleu Home Collection

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