Lobster Bisque with Cognac Essence
Canned lobster, dehydrated vegetables, boxed cognac, and shelf-stable cream.
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Rehydrate the vegetables: Soak dehydrated vegetables in warm water for about 10 minutes, then drain.
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Sauté for flavor: In a saucepan, melt the butter over medium heat. Add the rehydrated vegetables and cook until aromatic.
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Deglaze with cognac: Pour in the boxed cognac, letting it simmer for a minute to cook off the alcohol.
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Add lobster & stock: Stir in the drained canned lobster and seafood stock. Add tomato paste if using. Simmer for 10 minutes.
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Blend for smoothness: Use an immersion blender (or transfer to a blender) to achieve a silky texture.
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Finish with cream & seasoning: Stir in the shelf-stable cream, paprika, cayenne, salt, and pepper. Warm through but don’t boil.
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Serve & garnish: Pour into bowls and top with a sprinkle of dried thyme or parsley.
Instructions:
-
Rehydrate the vegetables: Soak dehydrated vegetables in warm water for about 10 minutes, then drain.
-
Sauté for flavor: In a saucepan, melt the butter over medium heat. Add the rehydrated vegetables and cook until aromatic.
-
Deglaze with cognac: Pour in the boxed cognac, letting it simmer for a minute to cook off the alcohol.
-
Add lobster & stock: Stir in the drained canned lobster and seafood stock. Add tomato paste if using. Simmer for 10 minutes.
-
Blend for smoothness: Use an immersion blender (or transfer to a blender) to achieve a silky texture.
-
Finish with cream & seasoning: Stir in the shelf-stable cream, paprika, cayenne, salt, and pepper. Warm through but don’t boil.
-
Serve & garnish: Pour into bowls and top with a sprinkle of dried thyme or parsley.
