Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
shooterHardFrench

Lobster Bisque Shooters

Silky lobster soup in shot glasses with chive oil

⏱️ Prep: 30min🍳 Cook: 45min⏰ Total: 75min👥 Serves: 24🌡️ hot
✓ gluten-free
⚠️ Contains: 🦐 Shellfish, 🥛 Dairy

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

  1. Remove lobster meat; reserve shells
  2. Roast shells at 400°F for 20 minutes
  3. Sauté shallot in butter, add tomato paste
  4. Add brandy carefully (may flame)
  5. Add roasted shells and stock; simmer 30 minutes
  6. Strain, add cream, simmer 10 more minutes
  7. Dice lobster meat, add to bisque
  8. Serve in shot glasses with chive oil drizzle

💡 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

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.

Also pairs well with:

champagnecognacchardonnay