Photograph of the finished Bisque de homard

France · Súp kem tôm hùm

Bisque de homard

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lobster Lobster 600 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Carrot Carrot 160 g
  • Photograph of Onion Onion 160 g
  • Photograph of Celery Celery 120 g
  • Photograph of Thick tomato passata Thick tomato passata 80 g
  • Photograph of Cognac Cognac 60 ml
  • Photograph of White wine White wine 200 ml
  • Photograph of Fresh cream Fresh cream 200 ml
  • Photograph of Rice Rice 40 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Separate the lobster meat, keeping the shell and head intact as they are the heart of the soup.
  2. 2 Toast the shrimp shells with butter over high heat for 5 minutes until they turn red and become fragrant.
  3. 3 Sauté the chopped carrots, onions, and celery for 5 minutes, then add the thick tomato sauce and stir for another 2 minutes.
  4. 4 Pour in some Cognac, let it evaporate, then add white wine and water, and simmer the rice for 40 minutes.
  5. 5 Grind the entire pot, then strain and press through a fine sieve twice, discarding all the pulp and peel.
  6. 6 Reheat the soup, add the fresh cream, season with salt and pepper, and top with the pan-fried shrimp.

With an appliance

  • Oven 2 hr 4 min

    Replace step 4: Cover the pot with shrimp shells, wine, and rice, place it on the middle rack of the oven at 155 degrees for 42 minutes; about 2 minutes longer than on the stovetop, but the cream base won't burn, the shells will separate evenly, and no stirring is needed. Fresh cream can still be added after straining.

Start cooking