Bisque: Prawn and Lobster

Bisque is a rich, creamy soup with tomato at its base. There are many versions, but the most common are made with prawn or lobster shells.

A well-made bisque has a deep, complex flavour while remaining smooth and creamy. It takes a little work, but it is not particularly difficult, and the result is well worth the effort. The soup freezes well and is excellent to have on hand for cold days.

Both recipes make approximately 4 litres of soup.

Prawn bisque

Ingredients

• 680 g prawn shells
• 85 g butter
• 450 g finely chopped yellow onion or shallots, which give a rounder flavour
• 3 garlic cloves, finely chopped
• 6 g paprika
• 60 g tomato purée
• 90 ml brandy or cognac
• 3 litres good fish stock, or stock made from prawn shells
• Salt and pepper to taste
• 1 litre double cream, warmed
• 750 g peeled prawns
• 250 ml hot sauce, or to taste
• 250 ml Worcestershire sauce, or to taste
• 120 ml dry sherry

Method

1. Wash the prawn shells thoroughly and leave them to drain.
2. Fry the shells in a saucepan with 57 g of the butter over medium-high heat until they turn bright pink. This should take no more than 1–2 minutes. Remove the shells and set them aside.
3. Reduce the heat to medium and gently cook the onion until translucent, about 2 minutes.
4. Add the garlic, paprika and tomato purée. Cook for about 2 minutes, until the mixture smells sweet and the tomato purée is well cooked.
5. Deglaze the pan with brandy or cognac and reduce until almost no liquid remains, about 2 minutes.
6. Add the stock and prawn shells. Simmer until the bisque has developed an intense rust colour and thickened slightly, about 45 minutes. Season with salt and pepper as it cooks.
7. Strain the bisque through a very fine sieve or muslin cloth.
8. Return the bisque to a clean saucepan and add the warm cream. From this point it should only be heated through, not boiled.
9. If the prawns are raw, fry them in the remaining butter. If they are already cooked, add them directly to the bisque and leave them to warm through for about 5 minutes.
10. Add the hot sauce and Worcestershire sauce. Season with salt and pepper.
11. Heat the soup to just below boiling, add the sherry and serve with good bread and butter.

Lobster bisque

Ingredients

• 100 ml olive oil
• 500 g yellow onion, finely chopped
• 500 g carrot, finely chopped
• 500 g celery, finely chopped
• 250 g leek, thinly sliced
• 1 kg fennel, cut into small dice
• 6 garlic cloves, finely chopped
• 3 kg lobster shells, cleaned, grilled and crushed
• 110 g tomato purée
• 75 ml brandy or cognac
• 350 ml dry white wine
• 3 litres good fish stock
• 1.5 litres water
• 110 g Italian rice, such as Arborio or Carnaroli
• 140 g blond roux
• 750 ml warm double cream
• Salt and pepper to taste
• Cayenne pepper to taste
• 30 ml lemon juice
• 30 g tarragon, finely sliced

Method

1. Heat the oil in a large pot or saucepan over medium heat. Add the onion and cook gently for about 5 minutes. Add the carrot and celery and continue cooking for another 5 minutes.
2. Add the leek, fennel, garlic and lobster shells. Continue cooking until the mixture smells strongly of lobster, about 10 minutes.
3. Add the tomato purée and cook, stirring, until the mixture has developed a good rust-coloured tone.
4. Add the brandy or cognac and flambé.
5. Add the white wine and reduce the liquid by half.
6. Add the water and stock and bring to the boil. Reduce to a gentle simmer, add the rice and cook until it is very soft, about 45 minutes.
7. Strain the soup through a very fine sieve or muslin cloth. Pour the bisque into a clean pot and bring it to the boil.
8. Whisk in the roux and cook until the soup thickens, about 10 minutes. Stir well to avoid lumps.
9. Add the cream and cook until the bisque reaches the desired consistency. Season with salt, cayenne pepper and lemon juice. Strain again if necessary.
10. Add the tarragon just before serving. Serve with good bread and butter.