Ingredients

Scale

For the Stock:

Shells from 2 lobster tails

Shells from 1 lb shrimp

1 large onion, roughly chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 leek (white and light green parts only), chopped

1 fennel bulb, roughly chopped

3 tomatoes, chopped

3 garlic cloves

2 tbsp tomato paste

4 cups chicken or vegetable stock (or water)

For the Bisque:

2 tbsp butter

1 large onion, diced

1 celery stalk, diced

1 carrot, diced

1 leek, diced

2 Yukon Gold potatoes, peeled and cubed

2 tbsp tomato paste

1 tsp fresh thyme

1 tsp tarragon

1/2 tsp cayenne pepper

1 cup heavy cream

2 tbsp cream sherry

1 tbsp cognac (optional)

For the Saffron Reduction:

2 tbsp butter

2 shallots, minced

1/2 lb shrimp, chopped

2 lobster tails, chopped into bite-sized pieces

1/4 tsp saffron threads

1/4 tsp cayenne pepper

1/2 cup white wine (Chardonnay or Sauvignon Blanc)

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Instructions

1. Make the Stock:

Start by sautéing onions, carrots, celery, leeks, fennel, and garlic in a stockpot. Add tomato paste and chopped tomatoes, followed by the lobster and shrimp shells. Pour in chicken or vegetable stock and simmer for 45 minutes to an hour. Strain the stock through a fine mesh strainer and set aside.

2. Prepare the Bisque Base:

In a large pot, melt butter and sauté diced onion, celery, carrot, and leek until softened. Add Yukon Gold potatoes, tomato paste, thyme, tarragon, and cayenne pepper. Pour in the strained stock and simmer until the vegetables are tender.

3. Create the Saffron Reduction:

Melt butter in a sauté pan and cook minced shallots until translucent. Add chopped shrimp and lobster, saffron threads, cayenne pepper, and white wine. Simmer until the wine reduces by half and the seafood is cooked through.

4. Blend the Bisque:

Use an immersion blender to puree the bisque until smooth. Stir in heavy cream, cream sherry, and cognac if using. Taste and adjust seasoning with salt and pepper.

5. Garnish and Serve:

Ladle the bisque into bowls and top with the saffron-infused seafood mixture. For a decorative touch, drizzle with a mixture of sour cream and sriracha. Garnish with fresh chives or parsley.

Prep Time: 30 minutes
Cook Time: 1.5 to 2 hours (includes stock preparation and bisque cooking)
Category: Soup/Bisque
Method: Sautéing, simmering, and blending
Cuisine: French