Creamy Prawn & Lobster Bisque (Printable)
Luxurious French seafood soup combining sweet prawn and lobster in a velvety cream broth, perfect for elegant dining.
# What You'll Need:
→ Seafood
01 - 7 oz raw prawns, peeled and deveined (reserve shells)
02 - 1 small lobster (about 14 oz), cooked, meat removed and chopped (reserve shells)
→ Vegetables & Aromatics
03 - 1 medium onion, chopped
04 - 1 medium carrot, chopped
05 - 1 celery stalk, chopped
06 - 2 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp fresh parsley, chopped
09 - 1 bay leaf
10 - 1 sprig fresh thyme (or ½ tsp dried)
→ Liquids
11 - 5 oz dry white wine
12 - 4 cups fish or seafood stock
13 - 5 oz heavy cream
14 - 2 tbsp brandy or cognac
15 - 2 tbsp olive oil
16 - 1 tbsp unsalted butter
→ Seasoning
17 - Salt and freshly ground black pepper, to taste
18 - Pinch cayenne pepper (optional)
# How-to Steps:
01 - Heat olive oil and butter in a large pot over medium heat. Add prawn and lobster shells; sauté for 5–7 minutes until they turn red and aromatic.
02 - Add onion, carrot, celery, and garlic to the pot. Cook for another 5 minutes until softened.
03 - Stir in tomato paste, bay leaf, and thyme. Cook for 1 minute to deepen flavors.
04 - Pour in brandy and white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to allow alcohol to evaporate.
05 - Add seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes to extract maximum flavor from the shells.
06 - Strain the mixture through a fine sieve into a clean pot, pressing firmly to extract as much liquid as possible. Discard solids.
07 - Return the strained broth to medium-low heat. Add prawn and lobster meat. Simmer gently for 4–5 minutes until just cooked through.
08 - Stir in heavy cream and chopped parsley. Season with salt, pepper, and cayenne to taste. Heat through without boiling.
09 - Use an immersion blender for extra creaminess, if desired. Serve hot, garnished with additional parsley.
# Expert Pointers:
01 -
- The depth of flavor comes from shells, not just meat, making every ingredient work double time
- It transforms a relatively modest amount of seafood into something that tastes extravagantly luxurious
- The technique teaches you foundational skills that apply to countless other soups and sauces
02 -
- Roasting the shells at 200°C for 10 minutes before starting adds incredible depth, but do not skip pressing them through the sieve, that is where half the flavor lives
- Never let the cream come to a boil after adding it, or the soup might separate and lose that gorgeous velvety texture
- The bisque will continue to thicken slightly as it stands, so err on the side of thinner when adjusting consistency
03 -
- If you cannot find lobster, crab or even just extra prawns will still give you an incredible result
- The bisque freezes beautifully without the cream, so you can double the broth portion and save half for another time