1 tablespoon butter

1 tablespoon canola oil

2 onions, finely diced

1/2 stalk celery, finely diced

3 large carrots, finely diced

2 tablespoons tomato paste

1 head garlic, split in half

1 tablespoon peppercorns

2 bay leaves

2 ounces brandy

1 cup white wine

5 tablespoons flour

1 ½ litres vegetable stock

1 cup 35% cream

6 teaspoons sour cream or whipped cream

The shells and bodies from 3 lobster

The meat from 1 leftover lobster

Small bunch of fresh thyme

Small bunch of fresh parsley

Sea salt and white pepper

Fresh chives


1. Heat the oil and butter in a large soup/stock pot over medium high heat. Add the vegetables, cooking until caramelized, about 8-10 minutes.

2. Stir in the tomato paste and cook for 1 minute more before adding the lobster shells and brandy. Carefully flambé the brandy.

3. Add the white wine, scraping the brown bits of fond from the bottom of the pot, stirring until almost completely reduced.

4. Sprinkle the flour into the pot, and stir well, cooking for 2-3 minutes. Slowly add the stock, mixing so it is smooth and free of lumps, then drop in the garlic, bay leaves, thyme, parsley and peppercorns.

5. Bring to a simmer and gently cook for 30-40 minutes, skimming away the foamy impurities that rise to the surface during cooking with a ladle as it simmers.

6. Strain the bisque, reserving only the liquid, return to a simmer, add the cream and season with sea salt and white pepper to taste.

7. Serve in a warm soup bowl garnished with some of the lobster meat, fresh chives and sour cream. Enjoy! TIP - Have all your ingredients prepared and ready before you begin. It allows you to concentrate on cooking and avoid the last second scramble for forgotten ingredients.

See more: Appetizer, Eggs/Dairy, North American

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