Decadent Lobster Bisque with Cognac Recipe: Impress Your Guests with this Luxurious Dish

If you’re looking to impress your guests with a luxurious and indulgent soup, then this Lobster Bisque with Cognac recipe is the perfect dish to serve. Made with succulent lobster meat, creamy heavy cream, and a splash of cognac for added richness, this soup is sure to leave your guests feeling satisfied and impressed. Despite its decadent taste, this recipe is surprisingly easy to make and can be whipped up in just a few simple steps. So why not treat yourself and your guests to a bowl of this delicious bisque?

Ingredients:

2 lobsters (about 2-3 pounds each)
4 tablespoons unsalted butter
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon thyme
1 bay leaf
1/2 cup cognac
4 cups chicken or seafood stock
2 cups heavy cream
Salt and freshly ground black pepper
Chopped fresh chives, for garnish
Instructions:

Cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 to 10 minutes, until the shells turn bright red. Remove the lobsters from the water and let them cool.

Remove the meat: Once the lobsters are cool enough to handle, remove the meat from the shells and reserve the shells. Chop the lobster meat into small pieces and set aside.

Make the bisque: Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots, and cook for 5 to 7 minutes, until the vegetables are soft. Add the garlic, tomato paste, paprika, thyme, and bay leaf, and cook for another minute.

Add the cognac: Remove the pan from the heat and add the cognac. Return the pan to the heat and cook until the cognac has reduced by half.

Add the stock: Add the chicken or seafood stock and the reserved lobster shells to the pan. Bring the mixture to a boil, reduce the heat to low, and let simmer for 30 minutes.

Blend the soup: Remove the lobster shells and discard them. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup to a blender and puree in batches.) Strain the soup through a fine-mesh sieve into a clean pot.

Add the cream: Add the heavy cream and chopped lobster meat to the pot, and cook over low heat until the soup is heated through. Season with salt and freshly ground black pepper to taste.

Serve: Ladle the soup into bowls and garnish with chopped chives.

Enjoy your delicious lobster bisque with cognac!