Georgian lobster bisque

Main Dish
2 servings
15 min
30 min
Very Easy


Number of serving: 2
2 Crushed Lobster Bodies

2 tablespoons Olive Oil

1/2cup Celery

1/2cup Onion

1/2cup Carrot

1 tablespoon Fresh Tarragon

2 sprigs Fresh Thyme

1 ounces Tomato Paste

1/4cup Rice

2 ounces Cognac

1/2cup Heavy Cream

5 cups Reduced Lobster Stock or Water


  • In saucepot add olive oil and sauté crushed lobster bodies over medium high heat until all liquid is reduce.
  • Lower heat to medium and add celery, carrot, onion, thyme, and tarragon, cook until lightly caramelizing being careful not to burn.
  • Add tomato paste and cook for 10 minutes de-glaze with cognac, reduce. Add rice, lobster stock and simmer for 1 hour.
  • Finish with heavy cream simmer for 20 minuets and strain through cheesecloth.


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