Creamy Prawn & Lobster Bisque (Printable)
Velvety French seafood soup combining sweet prawns and lobster in a rich, aromatic cream broth.
# What You 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)
# 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 the tomato flavor.
04 - Pour in brandy and white wine, scraping up any browned bits from the pot bottom. Simmer for 2 minutes to allow alcohol to evaporate.
05 - Add seafood stock and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes to extract maximum shellfish flavor.
06 - Strain mixture through a fine sieve into a clean pot, pressing firmly on solids to extract all liquid. Discard spent 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.
09 - Use an immersion blender for extra velvety texture if desired. Serve immediately, garnished with additional parsley.
# Expert Hints:
01 -
- The depth of flavor from using both prawn and lobster shells creates something restaurant quality that honestly feels luxurious to serve
- Its one of those soups that makes people pause after their first spoonful and quietly murmur their approval
02 -
- Never let the soup boil after adding the cream or it may separate and ruin that silky texture
- Roasting the shells at 200°C for 10 minutes before starting adds an incredible depth of flavor
03 -
- Pressing firmly on the shells when straining makes a bigger difference than you might expect
- Adding a tiny pinch of cayenne creates a lovely warmth that lingers without making it spicy