Lobster Bisque with Tarragon and Cognac is a luxurious, creamy French soup that features fresh lobster, rich cognac, and aromatic tarragon. It’s perfect for special occasions and offers a decadent flavor profile that’s sure to impress guests.
Stun the lobsters by cutting them through the head with a knife, at the center point just about a half-inch behind the eyes. Cut the lobsters as follows: cut each claw in half, arms split; body quartered; tail split in half. When cutting, place a pan underneath the cutting board to collect the juices that run out of the lobster, which will be added to the vegetables during the . Reserve the lobster meat for another preparation.
In a casserole, heat the oil, and add the carrot, onion, celery, garlic, parsley, shells, and bay leaves to the pan. Sweat over medium heat for about 10 minutes. Add the Cognac and ignite; when the flames die, add the white wine. Then, add the remaining ingredients, and very slowly for 45 minutes.
Mix the softened butter and flour together in a small bowl with a fork to form a smooth paste.
Place some of the hot liquid in a bowl, and beat in the paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer for another 15 minutes.
Strain the bisque through a fine strainer. Using the ladle to pound the solids, every last bit of liquid. Return to the pan, and bring to a boil. Add the cream and adjust seasoning to taste. Serve the lobster bisque very hot.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Lobster meat toughens fast with overcooking — pull it just as it turns opaque and finish off the heat. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
