Lobster Soup with Cognac
Traditional lobster bisque lifted with cognac
Our Lobster Bisque with Cognac is an artisanal bisque, made in Brittany from live lobsters and freshly caught fish, just a few metres from the harbour. Lifted with a dash of cognac that brings roundness and complexity, it makes a refined hot starter, ready to reheat for a quick gastronomic moment.
Cold chain guaranteed, on the date of your choice
- Origin
- France
Ingredients & allergens
- Ingredients
- Sturgeon fillets (70%), extra virgin olive oil (29%), salt, chilli (0.1%).
- Allergens
- Fish.
- Storage
- At room temperature before opening. Before opening: long shelf life. Once opened: refrigerated, to be consumed within 2 days.
Nutritional values
| Energy | 300 kJ / 72 kcal |
|---|---|
| Fat | 5,3 g, of which saturates 1,1g |
| Carbohydrates | 3,7 g, of which sugars 1,0 g |
| Protein | 2.4 g |
| Salt | 0.54 g |
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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.
Lobster Soup with Cognac
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.