French
Lobster Bisque Shooters
Silky lobster soup in shot glasses with chive oil
shooterHardFrench
Prep30 minCook45 minTotal75 minServes24Temphot
✓ gluten-free
⚠ Contains: 🦐 Shellfish, 🥛 Dairy
Recipe
Ingredients
- 2lobster tails(about 8 oz each)
- 2 tbspbutter
- 1shallot(diced)
- 2 tbsptomato paste
- 0.25 cupbrandy
- 3 cupsseafood stock
- 1 cupheavy cream
- 2 tbspchive oil(for drizzling)
Instructions
- 1Remove lobster meat; reserve shells
- 2Roast shells at 400°F for 20 minutes
- 3Sauté shallot in butter, add tomato paste
- 4Add brandy carefully (may flame)
- 5Add roasted shells and stock; simmer 30 minutes
- 6Strain, add cream, simmer 10 more minutes
- 7Dice lobster meat, add to bisque
- 8Serve in shot glasses with chive oil drizzle
Notes
Pro Tips
Save and roast lobster shells for maximum flavor. Strain bisque multiple times for silky texture. Can be made 2 days ahead and reheated gently. Keep warm in slow cooker for serving.
History & Origin
Bisque is often said to take its name from the Bay of Biscay region of France, though other etymologies have been proposed. The classic technique involves roasting shells to extract maximum flavor. Served in shot glasses, this becomes an elegant passed appetizer that delivers concentrated luxury in every sip.
Pairs Well With
champagnecognacchardonnay
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