Preparations for this dish require a bit of time. The primary reason for this is, of course, the langoustine tails. These are peeled so that the shells and meat are kept separate. Remember to pull out the vein. When the dish is a reduced bisque, the taste from the vein shouldn't be bad, but just to be safe, you might as well remove it. The vein will often remain on the tail itself; release it and keep it with the shells. See possibly how in the video associated with this recipe. Coarsely chop all vegetables, give the onions and garlic the same treatment. Thyme and rosemary are washed thoroughly under cold water.

With all the preparations in place, it's time to get started. Sauté the shells over high heat for a couple of minutes in neutral oil, then add tomato paste, thyme, and rosemary, and let this cook for a couple of minutes. Now comes the fun part, it’s time for a light flambé. I prefer Cognac or maybe even Pernod for fish dishes, but other options can also be used. Pour 1-2 dl of alcohol into the dish, ignite immediately, and stir until the flames die out.

Add your vegetables and a bottle of white wine. Let the dish simmer for 25-30 minutes - no more, as the shells can release a bitter taste after this time. After the 25-30 minutes, remove the pot from the heat and let it rest, covered, for about 3 hours. This step can be skipped, but it contributes to a deeper flavor in your bisque.

Afterward, bring the soup to a quick boil and strain it through a fine sieve or cloth. Pour the soup into a new pot and bring it to a boil with the cream. Then reduce the dish to a creamy consistency, which can take up to 30 minutes. Season to taste with salt, pepper, lemon juice, and possibly a bit of white wine vinegar.

You can now store the dish until serving. When your bisque is ready to be served, bring it to a boil again, add cold butter, and blend the soup with an immersion blender. This gives a more frothy bisque.

I served my lobster bisque with scallops, the meat from the langoustine tails fried in butter and fresh thyme, Jerusalem artichoke chips, and a green oil. The dish was, as mentioned, a great success and will definitely be repeated - soon. Watch the dish being made in the video below.