Chef Erik van Loo's signature bisque at Parkheuvel has defined Rotterdam fine dining for two decades: a bisque of North Sea lobster with saffron, cream, and cognac, finished tableside.

Where to eat Parkheuvel Lobster Bisque in Rotterdam

1 editor pick for Parkheuvel Lobster Bisque in Rotterdam, ranked by editorial score. All Rotterdam signature dishes · Parkheuvel Lobster Bisque across every city.

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Make it at home

Serves 63 hrAdvanced

Ingredients

  • 2 live lobsters, 600g each, or 1.2kg lobster shells plus 300g lobster meat
  • 100g unsalted butter
  • 1 onion, finely diced
  • 1 leek (white only), finely diced
  • 2 celery sticks, finely diced
  • 1 fennel bulb, finely diced
  • 1 small carrot, finely diced
  • 4 garlic cloves, crushed
  • 100g tomato puree
  • 100ml cognac
  • 200ml dry white wine
  • 1.5L fish or shellfish stock
  • 300ml double cream
  • Pinch of saffron threads
  • 1 tbsp tarragon, finely chopped
  • Sea salt, white pepper, cayenne

Method

  1. Plunge lobsters in boiling salted water for 3 minutes. Lift out, cool, separate tails and claws (reserve meat) and split heads.
  2. Roast lobster shells in a heavy pot with 50g butter over medium heat for 15 minutes, crushing them with the back of a wooden spoon.
  3. Add the diced vegetables and garlic, cook another 10 minutes until softened.
  4. Stir in tomato puree, cook 3 minutes to caramelise. Flame with cognac, then add white wine and reduce by half.
  5. Add stock and saffron, simmer gently for 45 minutes. Skim the foam regularly.
  6. Strain through a fine sieve, pressing the solids hard to extract every drop. Pass once more through a chinois.
  7. Return the strained liquid to a clean pan, reduce by a third to concentrate. Add cream and remaining butter, whisk until glossy.
  8. Season with salt, white pepper, and a pinch of cayenne. Slice the lobster tail meat and place in warmed bowls; pour the bisque over tableside and finish with tarragon.

Editor tip. The shells must be crushed and toasted dry before any liquid is added; this is what gives a proper bisque its deep colour, and skipping it gives you cream of lobster soup, not bisque.