Lobster Bisque with Armagnac
Indulge in the rich, elegant flavors of Lobster Bisque with Armagnac, a luxurious seafood soup that combines sweet, tender lobster meat with a creamy, velvety base infused with the deep, smoky notes of Armagnac. This recipe begins by crafting a flavorful stock from lobster shells, sautéed aromatics, and a touch of tomato paste, enhanced with dry white wine and fresh herbs like thyme and bay leaf. The bisque is then beautifully blended and strained for an irresistibly smooth texture, finished with heavy cream for indulgence and a splash of Armagnac for a gourmet twist. Served warm and garnished with fresh parsley, this dish is perfect for special occasions or whenever you crave a sophisticated seafood experience. Whether you're hosting a dinner party or treating yourself, this Lobster Bisque will impress with its restaurant-quality taste and comforting decadence. Perfect for fans of elevated seafood recipes and French-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Live lobsters (about 1.5 lbs each)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 1 cup Dry white wine
- 4 cups Fish stock or seafood stock
- 1 cup Heavy cream
- 2 tablespoons Armagnac
- 2 sprigs Thyme sprigs
- 1 piece Bay leaf
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the live lobsters for about 6–7 minutes until bright red. Remove and let them cool enough to handle. Separate the meat from the claws, tails, and legs, and reserve. Keep the shells for making the stock.
In a large pot, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the lobster shells and sauté for about 5 minutes until fragrant and lightly browned.
Add the carrot, celery, onion, and garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the tomato paste and cook for 2 more minutes to deepen the flavor. Add the flour and stir well, cooking for another 2–3 minutes to remove the raw taste and thicken the base.
Deglaze the pot with white wine, scraping up any browned bits on the bottom of the pot. Let the wine reduce by half, about 3–4 minutes.
Pour in the fish stock and add the thyme and bay leaf. Simmer over low heat for 30 minutes to allow the flavors to meld, stirring occasionally.
Remove the lobster shells, thyme, and bay leaf from the pot. Use an immersion blender or a high-powered blender to puree the soup base until smooth. Strain through a fine-mesh sieve back into the pot to ensure a velvety texture.
Add the heavy cream and Armagnac to the bisque. Stir well and simmer for another 10 minutes to thicken slightly. Season to taste with salt and black pepper.
Dice the reserved lobster meat into bite-sized pieces and add it to the bisque just before serving to gently warm through.
Ladle the bisque into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy your luxurious Lobster Bisque with Armagnac!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
