A lobster bisque soup with cream and parsley is one of those dishes that can make anyone thank the French for making such flavorful dishes.

Yes, the dish can be quite a handful to make. But when done right, all that hard work will definitely pay off.

Your Ingredients

Lobster broth:

Dark roux:

Lobster bisque:

Lobster meat:

How to make your lobster bisque soup with cream and parsley

For the lobster broth:

Get a large soup pot and heat your onions, celery, carrots, garlic, olive oil and butter.

Add in some salt and pepper and saute for around 8 minutes.

Once done, deglaze the pan with some brandy and heat until all the alcohol has evaporated.

Now pour in your white wine and allow it to reduce for 2 minutes.

Once done, then it’s time to add in your thyme, parsley, bay leaves, lobster carcasses,

peppercorns, tomato paste and vegetable stock.

Pout in water until the lobster shells are covered.

Simmer for 1 hour in medium low heat.

For the dark roux:

Heat a small saucepan over medium heat.

Add in some flour and butter and whisk until its color turns to amber and mixtures starts to smell nutty. This will take around 7 minutes.

Remove from heat and set aside.

For the bisque:

Get a cheesecloth and strain your lobster broth into a medium sized pot.

Add you dark roux into the pot along with some heavy cream, saffron and mix them all

together.

Reduce the mixture over medium low heat until it becomes thick. This will take around

20 minutes.

For the lobster meat:

Place a big pan over medium heat and throw in some butter until it melts.

Get your lobster meat and throw it in the pot. Sauté for around 2 minutes.

Now spoon your lobster meat into a bowl, add your lobster bisque and top off with a sprinkle of chives.