Description
A rich and creamy lobster bisque flavored with delicate saffron threads.
Ingredients
Scale
- 2 lbs lobster bodies and shells
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/2 cup dry white wine
- 6 cups seafood or chicken stock
- 1/2 cup heavy cream
- 1/4 teaspoon saffron threads
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Chop lobster bodies and shells into small pieces.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
- Add garlic and cook for 1 minute more.
- Add lobster pieces to the pot. Cook, stirring occasionally, until shells turn bright red, about 5 minutes.
- Pour in brandy and cook until almost evaporated, about 2 minutes.
- Add white wine and cook until reduced by half.
- Pour in stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the broth through a fine-mesh sieve into a clean pot, pressing solids to extract liquid. Discard solids.
- Add saffron threads to the broth. Simmer gently for 10 minutes.
- Stir in heavy cream and butter. Heat through, but do not boil.
- Season with salt and pepper. Serve hot.
Notes
- For a smoother texture, you can strain the soup twice.
- If you do not have brandy, you can substitute with an equal amount of dry sherry or omit it.
- Prep Time: 25 min
- Cook Time: 50 min
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Keywords: lobster bisque, saffron, creamy soup, seafood soup, French recipe