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Lobster Bisque with Cognac 480 g

Lobster Bisque with Cognac 480 g

Lobster Bisque with Cognac 480 g

Traditional lobster bisque lifted with cognac

Origin : France

Lobster Bisque with Cognac: an artisanal Breton bisque, rich and velvety. Ready to reheat for a refined starter.
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480 g 780 g
€11.90 i.e. €24.97/kg

€11.90

Flaschengrösse
Product number: 800001.2

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Lobster bisque with cognac is one of the great preparations of French cuisine. The bisque, made from lobster and its shells, has held a place of choice in fine gastronomy since the 19th century. Our version is made in Brittany, by a partner artisan based just a few metres from the harbour, who transforms live lobsters and freshly caught fish into this soup. Carefully selected lobster meat, a long cooking base to develop the aromatic richness, and a touch of cognac that brings roundness and complexity.

The velvety texture, achieved through blending and straining, makes this soup an elegant dish that lends itself particularly well to hot starters. The aromatic profile combines the marine richness of the lobster, deep notes from the long cooking of the shells, and the roundness brought by the cognac.

Ready to reheat, it suits a quick gastronomic starter just as well as a winter meal or a festive occasion. A garnish of fine slices of fresh lobster at the moment of serving extends the visual and gustatory dimension.

Lobster, fish stock, cognac, cream, vegetables (onion, carrot, celery), tomato, butter, herbs, salt, pepper.

Crustaceans (lobster), fish, milk, sulphites, alcohol (cognac).
Serve chilled on blinis or with a mother-of-pearl spoon. Pair with champagne or vodka.

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FAQ - Our expert answers your questions

What is a bisque?
The bisque is a traditional French soup, codified in fine gastronomy since the 19th century. It is characterised by its velvety texture and its rich aromatic profile, obtained by the long cooking of crustacean shells. Classic bisques use lobster, spiny lobster, crayfish or crab. Our version uses lobster. It is made in Brittany by a partner artisan who transforms live lobsters and fresh fish just a few metres from the harbour.
Why cognac?
Cognac plays several roles in a bisque. It brings the characteristic warmth and aromatic complexity (woody, fruity, lightly spiced notes). It traditionally flambés the shells during cooking, triggering aromatic reactions. And it extends the profile on the palate: it is the reference spirit of the great French bisques.
How do you reheat the soup?
Pour it into a saucepan and heat gently, stirring regularly. Do not bring it to the boil, which would alter the texture and the aromatic profile. For an even more gastronomic finish, add a spoonful of crème fraîche and an extra dash of cognac just before serving.
Which wine should be served with it?
Favour a structured mineral white wine: Chablis Premier Cru, Meursault, or Pouilly-Fumé. Brut Champagne (and particularly a vintage one) also suits grand occasions. Avoid powerful red wines, which would not dialogue with the marine finesse of the bisque.

The bisque, a classic of French gastronomy

The lobster bisque belongs to the classic repertoire of fine French gastronomy. Made from shells that are slowly cooked, concentrated and passed through a sieve, it calls for time and precision. Our Breton partner, set just 100 metres from the harbour, carries this tradition forward in an artisanal approach, from live lobsters. The closeness of the harbour guarantees the freshness of the raw ingredients and gives the bisque its full aromatic depth.

Beyond the lobster, it is the cognac pairing that gives our bisque its signature. The cognac, added at the end of cooking, releases its complex aromas and extends the marine notes of the lobster. The result is a soup both generous and refined, equally at home on the table of a festive dinner or as an amuse-bouche. A simple touch of crème fraîche, and the tasting steps straight into the world of gastronomy.

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Lobster bisque with cognac is one of the great preparations of French cuisine. The bisque, made from lobster and its shells, has held a place of choice in fine gastronomy since the 19th century. Our version is made in Brittany, by a partner artisan based just a few metres from the harbour, who transforms live lobsters and freshly caught fish into this soup. Carefully selected lobster meat, a long cooking base to develop the aromatic richness, and a touch of cognac that brings roundness and complexity.

The velvety texture, achieved through blending and straining, makes this soup an elegant dish that lends itself particularly well to hot starters. The aromatic profile combines the marine richness of the lobster, deep notes from the long cooking of the shells, and the roundness brought by the cognac.

Ready to reheat, it suits a quick gastronomic starter just as well as a winter meal or a festive occasion. A garnish of fine slices of fresh lobster at the moment of serving extends the visual and gustatory dimension.

Origin: France

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