French lobster bisque recipe (bisque de homard)

The French term “bisque” refers to a type of velvety soup that could be classified as a waste-recycling recipe, since it is prepared from the shell, legs and other parts that are discarded from the crustaceans. However, the high culinary level of the raw material and the sophistication that the recipe gained within French cuisine, make the lobster bisque a very refined dish. The preparation is equally valid for langoustines, shrimps, prawns, etc., although lobster (homard in French) is the iconic ingredient when we talk about “bisque”.

Some general considerations about the lobster bisque:

This recipe is based on a premise that might be surprising: we could believe that all crustacean discards, since they are not edible, have no culinary value. However, all these parts are a concentrate of very powerful flavor, and with this recipe, we can take advantage of them. And preparing a bisque is the best method to do it.

There is no exact and unique lobster bisque recipe, and we can prepare it according to our personal taste and available ingredients. Therefore, it is advisable to start by listing ingredients in a general way, and then explain the preparation method, as well as how to adapt it depending on the raw material used:

The procedure to prepare the lobster bisque

Start by heating a little extra virgin olive oil or butter in a pot. Fry the lobster discards, pressing lightly with a spoon to release all their juices. Add the chopped vegetables, a little salt and let them sweat for a few minutes. Add the concentrated tomato paste and mix. Deglaze with a glass of white wine and boil for a few minutes until the alcohol evaporates. Add the herbs and spices, and then add water until the ingredients are covered. Bring to a boil, cover and continue cooking over low heat for 30-40 minutes. Strain through a sieve or vegetable mill. Adjust salt and pepper. Add a little cream, heat for a few additional minutes and serve.

Tips and tricks:

1. French recipes typically sauté with butter, or with a mixture of butter and extra virgin olive oil. Equally valid is to use only olive oil.
2. We can mix lobster discards with some other crustaceans to obtain a greater flavor and amount of bisque.
3. The above indicated vegetables are those that go perfectly with this recipe. We can vary them according to preference, although the greater the variety, the more depth the final flavor will have. I also suggest not omitting the carrot and tomato, as they contribute to the intense color that a bisque typically has. The same goes for tomato concentrate.
4. If we use cognac, armagnac, brandy or another liquor, we can flambé it before adding the water and spices. I recommend taking all the necessary precautions in this case, especially turning off the kitchen ventilation fan, since it attracts fire and is the cause of serious accidents.
5. Some chefs prefer to add the liquor towards the end of cooking, so that the flavor remains more present. In that case, boil it for a few minutes so that the alcohol completely evaporates.
6. The same observation made about vegetables applies to herbs and spices. If we use parsley, it is enough to use stems and reserve the leaves for the final decoration. If we want to give an additional French touch, we can use Espelette paprika.
7. Some recipes indicate adding fish or seafood broth instead of water. Of course this gives a formidable final result, but this recipe is designed precisely to take advantage of ingredients without much specific prior availability.
8. Passing the preparation through a mill or strainer is much more effective than simply straining the broth through a colander, since in this way we make sure to “squeeze” every last drop of flavor from the ingredients. That’s why some chefs prefer to blend with an immersion blender. This option is very good but in this case you will need then a very fine strainer to ensure that any trace of residue is removed.
9. It is not mandatory to add heavy cream, but this helps achieve a more creamy texture. Other options are to reduce the broth, thicken it with cornstarch diluted in water or with a roux, that is, a cooked mixture of butter and flour.
10. Another common variant in France is to serve lobster bisque with a little rice. This makes the dish a little more substantial, while the starch it contains helps thicken the preparation.
11. The bisque can be served directly and its intense sea flavor is a delight in itself. But we can complete the dish with some cooked shrimp tails or even a little lobster meat.
12. Of course, a last option is to keep the clean lobster broth to use it in a later preparation, such as paellas or any other type of rice, soups, etc.