Name: Creamy Prawn Lobster Bisque
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 1.5 lbs raw prawns, shells on; 1.5 lbs whole live lobster (or 2-3 uncooked lobster tails), shells reserved; 4 tbsp unsalted butter, divided; 1 large yellow onion, finely diced; 2 celery stalks, finely diced; 2 carrots, finely diced; 2 tbsp tomato paste; 1/4 cup Cognac or brandy; 6 cups fish stock (low sodium); 1 bay leaf; 4 sprigs fresh thyme; 1/4 cup all-purpose flour; 1.5 cups heavy cream; Salt and freshly ground black pepper to taste; Fresh chives or parsley, for garnish (optional)

Description

Unlock the secret to a restaurant-quality Creamy Prawn Lobster Bisque at home. This luxurious recipe guides you through creating a rich, silky seafood soup packed with deep, balanced flavors.

Ingredients

Scale

1.5 lbs raw prawns, shells on
1.5 lbs whole live lobster (or 2–3 uncooked lobster tails), shells reserved
4 tbsp unsalted butter, divided
1 large yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
2 tbsp tomato paste
1/4 cup Cognac or brandy
6 cups fish stock (low sodium)
1 bay leaf
4 sprigs fresh thyme
1/4 cup all-purpose flour
1.5 cups heavy cream
Salt and freshly ground black pepper to taste
Fresh chives or parsley, for garnish (optional)

Instructions

1. Peel prawns, reserving shells. Separate lobster meat from shells; crack shells into smaller pieces. Dice onion, celery, and carrots.
2. In a large pot, melt 2 tbsp butter over medium heat. Sauté onion, celery, and carrots until soft (8-10 mins). Add prawn and lobster shells, sauté until red and fragrant (5-7 mins). Stir in tomato paste, cook 2-3 mins.
3. Pour in Cognac, scrape up browned bits. Reduce by half.
4. Add fish stock, bay leaf, and thyme. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes.
5. Remove bay leaf and thyme. Carefully blend mixture until smooth using an immersion blender or regular blender (in batches).
6. Strain bisque through a fine-mesh sieve into a clean pot, pressing solids firmly. Discard solids.
7. In a separate pan, melt remaining 2 tbsp butter over medium heat. Add flour and cook for 1-2 minutes, stirring, to make a roux.
8. Gradually whisk the roux into the strained bisque. Bring to a gentle simmer, whisking constantly until slightly thickened.
9. Reduce heat to low. Stir in heavy cream and heat through, but do not boil. Season with salt and pepper.
10. In a separate pan, quickly sear the reserved prawn and lobster meat in a little butter until just cooked, about 1-2 minutes.
11. Ladle bisque into bowls, top with cooked seafood, and garnish with fresh chives or parsley. Serve immediately.

Prep Time: 30 mins
Cook Time: 1 hour 15 mins