Name: Creamy Prawn Lobster Bisque
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 1.5 lbs raw prawns, peeled and deveined (shells and heads reserved); 2-3 raw lobster tails (shells reserved, meat chopped); 2 tbsp olive oil; 1 large onion, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 2 cloves garlic, minced; 1/4 cup brandy (optional, for deglazing); 1/2 cup dry white wine; 6-8 cups water (or seafood stock); 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups heavy cream; 1 tsp sweet paprika; Pinch of cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tbsp fresh dill, chopped, for garnish

Description

Indulge in this luxurious and comforting Creamy Prawn Lobster Bisque. This step-by-step recipe makes achieving rich, restaurant-quality flavor easier than ever.

Ingredients

1.5 lbs raw prawns, peeled and deveined (shells and heads reserved)
2–3 raw lobster tails (shells reserved, meat chopped)
2 tbsp olive oil
1 large onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cloves garlic, minced
1/4 cup brandy (optional, for deglazing)
1/2 cup dry white wine
6–8 cups water (or seafood stock)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
1 tsp sweet paprika
Pinch of cayenne pepper (optional)
Salt and freshly ground black pepper to taste
2 tbsp fresh dill, chopped, for garnish

Instructions

Step 1: Prepare Seafood: Peel prawns and lobster tails, reserving all shells and heads. Chop lobster meat and set aside. Keep prawn meat separate. Refrigerate all meat.
Step 2: Make Seafood Stock: In a large pot over medium-high heat, add olive oil. Sauté reserved prawn and lobster shells, onion, carrots, celery, and garlic until lightly browned and fragrant, about 8-10 minutes.
Step 3: Deglaze and Simmer Stock: Carefully add brandy (if using) and deglaze the pot, scraping up any browned bits. Add white wine and let reduce for 2 minutes. Pour in water (or seafood stock) to cover. Bring to a boil, then reduce heat and simmer gently for 30-60 minutes.
Step 4: Strain Stock: Strain the stock through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard solids. Set aside the rich seafood stock.
Step 5: Make the Roux: In the cleaned pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 2-3 minutes to create a blonde roux.
Step 6: Finish the Bisque Base: Gradually whisk the strained seafood stock into the roux until smooth and lump-free. Bring to a gentle simmer, then stir in the heavy cream. Continue to simmer gently, stirring occasionally, until the bisque thickens to your desired consistency.
Step 7: Cook Seafood and Serve: Add the reserved chopped lobster meat and prawns to the simmering bisque. Cook gently for only 3-5 minutes, or until seafood is opaque and cooked through. Stir in paprika and cayenne (if using). Season generously with salt and pepper to taste. Garnish with fresh dill and serve immediately.

Prep Time: 30 mins
Cook Time: 1 hour 15 mins