Print

Perfect Creamy Lobster Bisque Recipe with Cognac Creme Fraiche and Tarragon

creamy lobster bisque - featured image
Print Recipe

A rich and silky lobster bisque featuring roasted lobster shells, aromatic herbs, and a subtle warmth from cognac-infused creme fraiche. This elegant yet approachable recipe is perfect for impressing guests or enjoying a comforting meal at home.

Ingredients

Scale
  • 1.5 pounds lobster shells or fresh lobster tails (use cooked lobster meat reserved for garnish)
  • 4 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 tablespoons tomato paste
  • ½ cup dry white wine (120 ml), preferably Sauvignon Blanc
  • 4 cups fish or seafood stock (950 ml), homemade or store-bought
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons cognac (30 ml), divided
  • ½ cup creme fraiche (120 ml)
  • 2 tablespoons fresh tarragon, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Reserved lobster meat, roughly chopped for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Spread lobster shells on a baking sheet and roast for about 15 minutes until fragrant and lightly browned.
  2. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add shallots, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant but not browned.
  3. Stir in tomato paste and cook for 2 minutes, coating the vegetables. Add roasted lobster shells and stir to combine.
  4. Pour in white wine and simmer until reduced by half, about 5 minutes.
  5. Add seafood stock, bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, skimming off foam or impurities occasionally.
  6. Strain broth through a fine mesh strainer or chinois into a clean pot, pressing solids to extract maximum flavor. Discard solids.
  7. Puree the bisque using an immersion blender until silky smooth. If using a regular blender, puree in batches carefully.
  8. Stir in heavy cream and about 1 tablespoon cognac. Season with salt, pepper, and fresh lemon juice. Heat gently without boiling.
  9. In a small bowl, whisk together creme fraiche and remaining 1 tablespoon cognac. Fold in chopped tarragon.
  10. Ladle bisque into warm bowls, add reserved lobster meat, and dollop with cognac creme fraiche. Garnish with extra tarragon if desired.

Notes

Roasting lobster shells is essential for deep flavor. Use fresh lobster shells if possible for best taste. When blending hot liquids, vent blender lid slightly to avoid steam buildup. Add cream and cognac last and heat gently to prevent curdling. For dairy-free, substitute cream and creme fraiche with coconut milk and coconut yogurt. Store leftovers in airtight container in fridge up to 3 days; add creme fraiche topping fresh when serving.

Nutrition

Keywords: lobster bisque, creamy lobster soup, cognac creme fraiche, tarragon, seafood bisque, easy lobster bisque, homemade bisque

Find it online: https://magnetmeal.com/perfect-creamy-lobster-bisque-recipe-with-cognac-creme-fraiche-and-tarragon-easily-made-at-home/