Description
A luxurious, velvety lobster bisque with tender lobster meat, sautéed aromatics and mushrooms, deglazed with cognac, and finished with tangy crème fraîche for an elegant soup.
Ingredients
10 oz lobster tails, chopped
2 tbsp unsalted butter
1 cup crimini mushrooms, chopped
2 large shallots, finely chopped
1 yellow onion, diced
1–2 celery stalks, chopped
1 carrot, chopped
2 tbsp cognac
3–4 cups seafood or vegetable broth
Salt and black pepper, to taste
½ cup crème fraîche
Additional cognac or fresh herbs for garnish (optional)
Instructions
- Melt butter in a heavy pot over medium. Sauté shallots, onion, celery, carrot, and mushrooms until soft, 5–7 minutes.
- Add chopped lobster; cook until opaque. Pour in cognac and simmer 1–2 minutes to reduce alcohol.
- Add enough broth to cover ingredients, season with salt and pepper, and simmer 15–20 minutes.
- Puree soup with an immersion blender until smooth. Strain through a fine mesh into the pot for silkiness.
- Stir in crème fraîche until fully incorporated. Adjust seasoning or add a splash more cognac if desired.
- Ladle into warmed bowls, garnish with a drizzle of cognac or fresh herbs, and serve hot.
Notes
- Use lobster shells and aromatics to simmer an intensified lobster stock.
- Substitute heavy cream for crème fraîche for a richer finish.
- Swap crimini mushrooms with shiitake or chanterelles for varied flavor.
- Add a pinch of smoked paprika or cayenne for a gentle kick.
- Top with seared shrimp or lobster claw meat for a striking presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg
