Note: Substitute lobster for shrimp. Leave out garnish for smooth bisque. To add more richness finish with butter before service.


  • Clarified butter 3 oz
  • Mirepoix, small dice 1 lb.
  • Shrimp shells and/or lobster
  • or crayfish shells & bodies 2 lb.
  • Garlic cloves, chopped 2
  • Tomato paste 2 oz.
  • Brandy 4 oz.
  • White wine 12 oz.
  • Fish veloute( from shrimp) 4 qt.
  • Sachet:
  • Bay leaf 1
  • Dried thyme 1/2 tsp.
  • Peppercorns, crushed 1/2 tsp.
  • Parsley stems 8
  • Heavy cream, hot 1 pt.
  • Salt & white pepper TT
  • Cayenne pepper TT
  • Shrimp, peeled & deveined 1 lb.


1. Caramelize the mirepoix and shrimp shells in butter.

2. Add the garlic and tomato paste and saute lightly.

3. Add the brandy and flambe.

4. Add the white wine. Deglaze and reduce the liquid by half.

5. Add the veloute and sachet and simmer for approx. 1 hour, skimming occasionally.

6. Strain, discarding the sachet and reserving the liquid and solids. Puree the solids and return them to the liquid. Return to a simmer and cook 10 minutes.

7. Strain the bisque through a fine chinois or china cap lined with cheese-cloth.

8. Return the bisque to a simmer and add the hot cream.

9. Season to taste with salt , white pepper and cayenne pepper.

10. Cook the shrimp and slice or dice them as desired. garnish each portion of soup with cooked shrimp.

Yield 4 qts. Scale up or down as necessary.

Print this recipe

Submitted 6/13/05.
Source: On Cooking
Submitted By: Dave Alperin
Shrimp Bisque