Recipe courtesy of Jeremy Marshall

Aqua Grill Shellfish Bisque

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  • Level: Easy
  • Yield: 4 servings
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3 tablespoons canola oil

1 (1 1/2 pound) lobster, poached, shelled, meat chopped, shells reserved

1/2 pound shrimp, peeled and poached, shells reserved

Salt and pepper

1/2-ounce shallots, sliced

1/2 small white onion, sliced

1 rib celery, sliced

1 small carrot, peeled and sliced

1/2-ounce brandy

2 ounces white wine

1 quart fish stock

8 ounces heavy cream

1/8 teaspoon cayenne pepper

1 sprig tarragon

1 sprig thyme

1 sprig parsley

1/2 bay leaf

1-ounce converted rice

1-ounce butter

2 tablespoons chopped chives


  1. Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.