Name: Creamy Prawn Lobster Bisque
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: 1 lb raw prawns, peeled and deveined (shells reserved); 2-3 lobster tails (approx. 8-10 oz total), meat removed (shells reserved); 2 tbsp olive oil; 4 tbsp unsalted butter, divided; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 tbsp tomato paste; 1/4 cup brandy or cognac; 6 cups fish stock (or clam juice/water); 4 tbsp all-purpose flour; 1.5 cups heavy cream; Salt and white pepper to taste; Pinch of cayenne pepper (optional); Fresh parsley or chives, for garnish (optional)

Description

Indulge in this luxurious, restaurant-quality Creamy Prawn Lobster Bisque at home. This recipe guides you to achieve a silky-smooth texture and profound seafood flavor with minimal effort.

Ingredients

1 lb raw prawns, peeled and deveined (shells reserved)
2–3 lobster tails (approx. 8–10 oz total), meat removed (shells reserved)
2 tbsp olive oil
4 tbsp unsalted butter, divided
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1/4 cup brandy or cognac
6 cups fish stock (or clam juice/water)
4 tbsp all-purpose flour
1.5 cups heavy cream
Salt and white pepper to taste
Pinch of cayenne pepper (optional)
Fresh parsley or chives, for garnish (optional)

Instructions

1. Prep Seafood & Sauté Shells: Peel prawns and remove lobster meat, reserving all shells. Heat olive oil in a large pot over medium-high heat. Add reserved prawn and lobster shells and sauté for 5-7 minutes until bright red and fragrant. Remove shells and set aside.
2. Sauté Aromatics & Deglaze: Add 2 tbsp butter to the pot. Sauté chopped onion, carrots, and celery (mirepoix) until softened, 8-10 minutes. Stir in tomato paste and cook for 2 minutes. Pour in brandy, scraping up browned bits, and simmer for 1-2 minutes.
3. Simmer Stock: Return reserved shells to the pot. Add fish stock and enough water to just cover the shells. Bring to a gentle simmer, then reduce heat, cover, and simmer for 30-60 minutes.
4. Strain & Thicken: Strain the stock through a fine-mesh sieve into a clean bowl, pressing on solids. Discard solids. In the cleaned pot, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook for 2-3 minutes to make a roux. Gradually whisk in strained seafood stock until smooth and slightly thickened.
5. Blend Bisque: Carefully transfer the hot liquid to a blender (or use an immersion blender) and blend until completely smooth. Return blended bisque to the pot.
6. Finish & Serve: Reduce heat to low. Stir in heavy cream and gently heat through (do not boil). Add reserved prawn and lobster meat and cook for 2-3 minutes until opaque. Season with salt, white pepper, and cayenne. Serve immediately, garnished with fresh herbs if desired.

Prep Time: 25 mins
Cook Time: 1 hour 15 mins