Authentic Bisque Recipe France, Europe

This thick, creamy seafood soup is traditionally made with lobster, shrimp, crab, or crayfish. Most bisque recipes usually start by making a rich broth by simmering the shells of whichever crustacean is being used with stock. The meat is then sautéed with herbs, onions, garlic, and occasionally other vegetables such as leek or carrot, after which the pan is deglazed with white wine, brandy, or sherry. The broth and meat are then mixed together and simmered, after which the soup is puréed and finished with double cream and lemon. This delicious gourmet seafood soup is mild and filling, and is traditionally served in a double-handled cup or in a mug.