Bruno Albouze Lobster Bisque

Lobster Bisque

Yields8 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 minsDifficultyIntermediateRating


 500 g Female lobster bodies, save tomalley & roe*
 20 g Grapeseed oil
 150 g Cognac, or brandy
 30 g Olive oil
 80 g Leek, white part only
 60 g Shallots, chopped
 30 g Garlic, crushed
 90 g Tomato paste
 1000 g Lobster stock, or water
 250 g Heavy cream



*Tomalley is a soft green substance found in the lobster carapace that fulfills the function of both the liver and the pancreas. The lobster roe (lobster eggs) is naturally black and when cooked it turns red and is called coral. Both substances enhance flavor of the bisque. Roe can be purchased online. Heat a heavy large skillet or pot over medium high heat. Drizzle some peanut oil and throw in the halved lobster bodies and sear on both sides until it begins to dry out, about 8 minutes. Add the brandy and flambé, lower the heat until flame is gone and add leek, shallots, garlic and olive oil. Cook for about 10 minutes and add the tomato paste; cook for another 4 minutes. Add stock, heavy cream, bouquet (A bay leaf, 2 thyme sprigs, a couple of parsley stems, one anis star, 3 tarragon leaves, and a few white peppercorns. Add roe and tomalley. No salt needed since the stock is already slated from the steamed lobster. Bring to boil and simmer 45 minutes and let sit 15 minutes more. Discard the bouquet. To extract all flavors blend the all mixture using a heavy duty immersion blender. Sieve bisque over large saucepan, pressing firmly on solids. Discard solids and bring bisque to boil.


Give a great emulsion using the Vitamix right before serving. Meanwhile sauté some lobster meat; knuckles, claws and roe in butter. Garnish each bowl with the cooked meat and add the bisque (3/4 cup/200g) per serving. Bisque can be refrigerated up to 3 days or kept frozen for weeks. Enjoy!

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