Creamy Prawn & Lobster Bisque (Printable)
Rich, velvety seafood soup brimming with prawn and lobster flavors, enriched with aromatic vegetables and cream.
# 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 - ⅔ cup dry white wine
12 - 4 ¼ cups fish or seafood stock
13 - ⅔ cup 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 shells turn red and release aromatic oils.
02 - Add onion, carrot, celery, and garlic to the pot. Cook for 5 minutes until vegetables are softened and fragrant.
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 browned bits from pot bottom. Simmer for 2 minutes to evaporate alcohol.
05 - Add seafood stock and bring to boil. Reduce heat and simmer uncovered for 25–30 minutes to extract full shellfish flavor.
06 - Strain mixture through fine sieve into clean pot, pressing solids to extract maximum liquid. Discard shells and vegetables.
07 - Return 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 cream.
09 - Use immersion blender for extra-smooth texture if desired. Serve hot, garnished with additional parsley.
# Expert Tips:
01 -
- It transforms humble shells into something restaurant-worthy
- The velvety texture feels like pure luxury without requiring professional training
02 -
- Roasting shells at 200°C for 10 minutes beforehand deepens the flavor dramatically
- Never let the cream boil or it might separate and ruin that silky texture
03 -
- Press the shells firmly when straining, that liquid is pure flavor
- Room temperature cream incorporates more smoothly than cold