Bisque de Homard

Nutrition · per serving

Steps

1. 1

   Prepare the lobster. Remove the meat from the cooked lobster and cut it into bite-size medallions; refrigerate the meat so it stays tender. Crack the shells into smaller pieces with the back of a heavy knife or a mallet to expose more surface area for extraction, then season the reserved meat lightly with salt and pepper.

   500 g whole lobster yield, about 180 g meat and 320 g shells cooked lobster, meat removed from shell and shells reserved3 g fine sea salt1 g freshly ground black pepper
2. 2

   Build the aromatic base. In a heavy saucepan over medium heat, melt the 35 g butter until foaming. Add the onion, carrot, celery, garlic, and half of the tarragon. Cook for 6-8 minutes, stirring often, until softened but not browned; gentle sweating keeps the bisque sweet and refined rather than bitter.

   35 g unsalted butter80 g onion, finely sliced60 g carrot, finely sliced50 g celery stalk, finely sliced8 g garlic, sliced6 g fresh tarragon stems and leaves, divided
3. 3

   Add the lobster shells and tomato paste. Stir well and cook for 4-5 minutes, crushing the shells against the pot as you stir. The tomato paste should darken slightly and coat the shells; this brief caramelisation deepens colour and gives the bisque its classic savory depth.

   500 g whole lobster yield, about 180 g meat and 320 g shells cooked lobster, meat removed from shell and shells reserved20 g tomato paste
4. 4

   Deglaze carefully with the cognac, then add the white wine. Simmer briskly for 2-3 minutes until the alcohol smell softens and the liquid reduces by about half. If using a gas flame, take the pot off the heat before adding the cognac for safety.

   40 ml cognac100 ml dry white wine
5. 5

   Add the water and bring to a gentle boil, then lower to a lively simmer for 20 minutes. Skim any foam from the surface. Add the remaining tarragon during the last 5 minutes so its anise note stays fresh and does not turn muddy.

   700 ml water6 g fresh tarragon stems and leaves, divided
6. 6

   Blend and strain. Remove the pot from the heat and blend the shell mixture thoroughly until the broth turns pale orange and the shells are finely broken down. Pass through a fine mesh sieve, pressing firmly on the solids to extract as much liquid as possible. Discard the spent shells and vegetables.

7. 7

   Return the strained bisque to a clean saucepan and simmer for 5-7 minutes until lightly reduced and velvety. Stir in the cream, then whisk in the 15 g cold butter for shine and a smoother mouthfeel. Season to taste with the remaining salt and pepper if needed, and brighten with the lemon juice.

   120 ml double cream15 g unsalted butter5 ml lemon juice3 g fine sea salt1 g freshly ground black pepper
8. 8

   Warm the reserved lobster meat gently in the hot bisque for 1 minute only; do not boil or it may toughen. Divide between warm bowls, garnish with tarragon leaves, and serve immediately.

   500 g whole lobster yield, about 180 g meat and 320 g shells cooked lobster, meat removed from shell and shells reserved2 g fresh tarragon leaves

Origin & History

Bisque de Homard is a classic of French cuisine, traditionally made by extracting intense flavour from crustacean shells and enriching the soup with cream and sometimes spirits. The dish reflects the French culinary practice of transforming luxury ingredients and kitchen trimmings into something elegant, concentrated, and deeply refined.