Princess Seafood Restaurant Lobster Bisque Recipe
Princess Seafood Restaurant’s Lobster Bisque is a rich, creamy, and deeply flavorful bowl of coastal comfort, crafted with fresh, sweet lobster pulled straight from the docks just steps away. Make our Princess Seafood Restaurant Lobster Bisque Recipe at home. With our Secret Restaurant Recipe your Lobster Bisque will taste just like Princess Seafood Restaurant. Princess Seafood Restaurant’s Lobster Bisque begins with a deeply flavored stock made from lobster shells and mirepoix, enriched with cognac and white wine, thickened with rice and finished with cream and butter for a velvety texture that’s studded with tender lobster meat and perfumed with thyme and bay leaf - a classic French-style crustacean soup elevated to restaurant standards.
Yield: 1 Large Pot
Ingredients
- 2 tablespoons Olive Oil
- 2 pounds Lobster Shells from 4 Lobster Tails
- 2 sprigs Thyme
- 1 Bay Leaf
- 1/2 cup Onion diced
- 1/2 cup Celery diced
- 1/2 cup Carrot diced
- 2 cloves Garlic minced
- 2 tablespoons Tomato Paste
- 1/4 cup Cognac
- 1 cup Dry White Wine
- 4 cups Fish Stock
- 1/2 cup Heavy Cream
- 2 tablespoons Unsalted Butter
- 2 tablespoons Jasmine Rice to thicken
- 8 ounces cooked Lobster Meat chopped
- Salt and freshly ground Black Pepper to taste
Instructions
- Pour olive oil into a large pot. Place over medium heat.
- When oil is hot and shimmering, add lobster shells, thyme sprigs and bay leaf. Sauté until shells turn bright red, about 5 minutes.
- Stir in onion, celery, carrot and garlic. Cook until softened, about 8 minutes.
- Add tomato paste. Cook, stirring, until it darkens slightly, about 2 minutes.
- Pour in cognac. Simmer cognac over medium heat for 2 to 3 minutes, stirring often, until the alcohol cooks off and the liquid reduces slightly. (If cooking on a gas stove, be careful adding and cooking the cognac, it can flame up if it touches the open flame.)
- Add white wine. Cook to reduce by half, about 3 minutes.
- Add fish stock. Bring to a gentle simmer.
- Stir in jasmine rice. Cook for 20 minutes to extract flavor and naturally thicken.
- Remove shells, thyme and bay leaf. Discard these.
- In batches, purée broth in a blender until smooth. Strain through a fine-mesh sieve back into pot.
- Return bisque to low heat.
- Whisk in heavy cream and unsalted butter until the soup is silky and cohesive.
- Fold in chopped lobster meat, warming gently for 2 minutes.
- Taste. Season with salt and black pepper, to taste .
- Ladle into warmed bowls and garnish with a small sprig of fresh thyme.