Pin it
I whipped up this savory lobster bisque panna cotta as my special touch for fancy dinners. This idea came to me one evening when I wanted to wow my friends with something different to start the meal. The creamy bisque with a hint of Espelette pepper paired with cognac-flamed shrimp always gets people talking. It's become my go-to trick for dinners everyone remembers.
A starter that wows every guest
I just love watching my guests' faces light up when these little glasses hit the table. Under that silky panna cotta texture hides an ocean of seafood flavors, while the flamed shrimp bring that festive vibe. It's my favorite way to kick off a meal with some class.
Shopping list
- Lobster bisque: 400ml from my favorite specialty store
- Heavy cream: 200ml nice and fresh
- Gelatin: 2 sheets for that just-right firmness
- Espelette pepper: My little gem brought back from Basque country
- Shrimp: 12 gorgeous fresh prawns
- Cognac: 2 spoonfuls of my aged brandy
- Olive oil: My go-to for cooking
- Chives: Freshly chopped from the garden
- Salt and pepper: Grinder always within reach
Step-by-step guide
- Creamy foundation
- First I soften the gelatin sheets in cold water. Meanwhile, I warm up the bisque with cream and my Espelette pepper. Off the heat, I mix in the gelatin and pour everything into my prettiest glasses before they head to the fridge for 4 hours.
- Tasty topping
- In my copper pan, I brown the shrimp in olive oil. Then comes the fun part - flaming with cognac that fills the kitchen with amazing smells. A sprinkle of pepper makes it just right.
- Finishing touch
- I carefully place the shrimp on top of each panna cotta and scatter fresh chives for a pop of color.
My cooking tips
I always go for artisanal bisque for better flavor. When flaming, I'm careful and use a deep pan. My personal twist is adding lemon zest which brings freshness to the whole dish.
Pin it
Serving suggestions
I always pair this starter with a glass of cold champagne or Chablis. A small mixed green salad on the side balances the dish perfectly. And for those who can't get enough, a slice of toasted country bread helps soak up every bit of that yummy sauce.
Frequently Asked Questions
- → How do you get panna cotta just right?
- It’s all about using the right amount of gelatin and letting it chill long enough. Soak the leaves properly and refrigerate for at least 4 hours.
- → Can I make panna cotta early?
- Sure! You can prep it up to a day ahead. Just keep the shrimp separate and flambé them right before serving for maximum freshness.
- → What stops gelatin clumps?
- Make sure the gelatin is well-drained and mix it into a warm liquid. Stir thoroughly until it’s fully dissolved.
- → Which lobster bisque works best?
- Go for a homemade or high-quality store-bought bisque. The key is a deep and rich flavor.
- → How do you flambé safely?
- Keep items that can catch fire away, pour the cognac away from the heat, then return to the burner and light. Always have a lid nearby.