Bisque de homard is a French classic lobster soup made from scratch using lobster shells, veggies and more. The perfect soup during Christmas.
The main thing:
Other stuff:
Made by Véronique
Published at 2016-12-18, this recipe is for 12 people and takes 1 hours 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 05-09-2023
View the original recipe via:
https://ohmydish.com/recipe/bisque-de-homard-lobster-soup
Fill a large pan with water and bring to a boil. Roughly chop 1 of the onion, no need to peel it first. Meanwhile rinse the leek and celery stalks.
Roughly chop the leek and 1 of the celery stalks and add this into the water along with the onion, peppercorns, salt and bay leaves. As soon as the water has come to a boil, cook the lobster for about 5 minutes in the tasteful boiling water.
Let the lobsters cool off and throw out the water. Peel the garlic cloves and the other 2 onions and finely chop them. Peel the carrots and chop it, and the celery, into small pieces.
Remove the lobster flesh from its shell and set aside.
Heat olive oil in a large pan and cook the lobster shells for about 10 minutes on high heat. Add the garlic, onion, carrot and celery stalks and cook for a few minutes more.
Then also add the flour and after another minute also add the tomato paste. Deglaze with the brandy and white wine to collect all the flavours from the pan. Pour in the fish stock, add the thyme sprigs and bring to a boil.
Let the soup simmer on low heat for at least half an hour. You can also refrigerate the soup overnight for even more flavour, but that's not necessary.
Use a sieve to remove all the shells and veggies from the soup and add the cream. Season with cayenne pepper and salt. Serve with finely chopped lobster meat and enjoy!
