FAQ
Our expert answers your questions
What sets an artisanal bisque apart from an industrial soup?
An artisanal bisque is made from whole, fresh lobsters, whose flesh, coral and shells are slowly cooked and concentrated. Our Breton partner works exclusively with live lobsters, which guarantees the utmost freshness. The texture is richer, the aroma deeper, the colour more natural. Industrial soups, by contrast, often rely on flavourings and thickeners to reproduce a uniform taste.
Why cognac?
Cognac is a classic of lobster bisques. It brings a roundness and a singular aromatic complexity that extend the marine notes of the lobster. Its use stems from a tradition of fine French gastronomy, in which cognac is employed to flambé shellfish and release their most subtle aromas. In our soup, it is added at the end of cooking to preserve its notes.
How much should you allow per person?
Allow around 200 to 250 ml per person as a starter, and 350 to 400 ml as a main course. A tin or a jar is therefore enough for two to four guests as a starter. For an amuse-bouche presentation, allow instead 80 to 100 ml per guest, in a small glass or an aperitif spoon.
Which drink pairs well with lobster soup?
A brut champagne, ideally a blanc de blancs, pairs particularly well with the richness of the bisque and the delicacy of the lobster. A dry, structured white wine, such as Meursault or Chassagne-Montrachet for grand occasions, also plays on complementarity. For more accessible choices, a Chablis Premier Cru or a Pouilly-Fumé extends the marine minerality.
Finding the soup that is right for you
Our signature, the Lobster soup with cognac, is an artisanal bisque prepared in Brittany from live lobsters. Its rich, velvety texture and deep marine notes make it a gourmet starter. The cognac, for its part, brings aromatic complexity and length on the palate.
Served warm with a touch of crème fraîche, it opens a meal with elegance.
To suit every appetite, it comes in two formats: 480 g and 780 g.
How to serve the lobster soup
The soup is warmed gently over a medium heat, stirring regularly to preserve the velvety texture. It is best enjoyed hot (but not scalding), in a mug or a soup bowl, with a swirl of crème fraîche and a few croutons of toasted bread. For a more refined presentation, a dash of truffle oil or a few sprigs of chervil add visual richness to the tasting.
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.