📍 Where this dish comes from: Marseille · Old Port (Vieux-Port)
Discover the history of this region →
Discover the history of this region →
The most luxurious soup in the French repertoire — a deeply enriched lobster bisque made from shells roasted until coral-red, simmered with Cognac, cream, and a touch of cayenne, then strained to glossy perfection and dotted with tender lobster meat. This is a soup worthy of the finest occasion, and perfectly keto.
What You’ll Need
Servings: 4 servings
Calories: 480kcal
Ingredients
- 2 lobster tails (or 1 whole lobster, cooked and shells reserved)
- 3 tbsp butter
- 2 tbsp olive oil
- 1 onion diced
- 2 celery stalks diced
- 1 carrot diced
- 4 garlic cloves
- 3 tbsp tomato paste
- 100 ml Cognac or brandy
- 200 ml dry white wine
- 600 ml fish stock
- 400 ml heavy cream
- 1 pinch cayenne
- 1 tsp paprika
- Fresh tarragon
- Salt and white pepper
Instructions
- Preheat oven to 220°C. Roast lobster shells 15 minutes until bright red and fragrant.
- Melt butter and oil in large pot. Sauté onion, celery, carrot, and garlic 10 minutes.
- Add tomato paste, cook 3 minutes. Add roasted shells.
- Pour in Cognac and flambé carefully (or simmer to evaporate). Add white wine, reduce by half.
- Add fish stock, cayenne, paprika, and tarragon. Simmer 30 minutes.
- Strain through a fine sieve, pressing shells firmly. Discard solids.
- Add heavy cream to strained broth. Simmer 10 minutes. Season well.
- Dice reserved lobster meat. Ladle bisque into warm bowls, top with lobster pieces and fresh tarragon.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 28g | Fat: 34g | Fiber: 1g
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Health Benefits
- Lobster is an exceptional source of zinc and selenium, important for immune and thyroid function.
- The shell broth provides glucosamine and chondroitin, compounds studied for their potential role in joint cartilage support.
- Cayenne contains capsaicin, studied for its potential to temporarily boost metabolism.