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 1.3 lb
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Onion Onion 5.6 oz
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Thick tomato passata Thick tomato passata 2.8 oz
  • Photograph of Cognac Cognac ¼ cup
  • Photograph of White wine White wine ¾ cup
  • Photograph of Fresh cream Fresh cream ¾ cup
  • Photograph of Rice Rice 1.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

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.

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