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Fancy lobster panna cotta

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This elegant appetizer reinvents panna cotta with a savory lobster bisque. Shrimp flambéed with cognac and Espelette pepper add a chic touch.

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Maria from tastyhush
Updated on Wed, 19 Mar 2025 15:22:32 GMT
A white cheese dish with shrimp garnish, herbs, and a colorful sauce on a white plate. Pin it
A white cheese dish with shrimp garnish, herbs, and a colorful sauce on a white plate. | tastyhush.com

My savory lobster bisque panna cotta is my little treasure for special gatherings. I created this dish one evening when I wanted to wow my friends with something different. The mix of creamy bisque with a hint of Espelette pepper and cognac-flamed shrimp always makes a splash. It's become my go-to trick for dinners everyone remembers.

A starter that wows every guest

I love watching my guests' faces light up when I bring out these little glasses. The silky panna cotta texture hides an ocean of seafood flavors while the cognac-flamed shrimp add that festive touch. It's my perfect pick 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 just the right firmness
  • Espelette pepper: My little gem brought back from Basque country
  • Shrimp: 12 beautiful fresh prawns
  • Cognac: 2 spoonfuls of my aged brandy
  • Olive oil: My top choice for cooking
  • Chives: Freshly chopped from the garden
  • Salt and pepper: Grinder always within reach

Step-by-step guide

The creamy foundation
I start by softening my gelatin sheets in cold water. Meanwhile, I heat up my bisque with cream and my Espelette pepper. Off the heat, I mix in the gelatin and pour into my prettiest glasses before sending them to the fridge for 4 hours.
The tasty topping
In my copper pan, I brown my shrimp in olive oil. The magic happens when I flame them with cognac, filling the kitchen with amazing smells. A sprinkle of pepper makes it just right.
The finishing touch
I carefully place my shrimp on top of the set panna cottas and scatter fresh chives for a pop of color.

Insider tips

I always go for homemade 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.

A creamy dish topped with shrimp and a colorful sauce, garnished with herbs and spices. Pin it
A creamy dish topped with shrimp and a colorful sauce, garnished with herbs and spices. | tastyhush.com

Pairing suggestions

I always pair this starter with a glass of cold champagne or Chablis. A small side of mixed greens balances the dish perfectly. And for the extra hungry folks, a slice of toasted country bread helps mop up every bit of the yummy sauce.

Frequently Asked Questions

→ How can you nail the perfect panna cotta texture?
It’s all about balancing the gelatin and chilling time. Soften the sheets well, and chill the mixture for at least 4 hours.
→ Can I make panna cotta ahead of time?
Totally! You can whip it up the day before. Just keep the shrimp separate and flambé them right before serving.
→ How to avoid lumps in the gelatin?
Squeeze out excess water from the gelatin, and mix it into a warm base. Stir until it’s fully melted.
→ Which lobster bisque works best?
Homemade is amazing, but a top-quality store option works too. The flavor should stand out.
→ What’s the safe way to flambé?
Keep flammable items away, pour cognac off the heat, then return to the heat to light it up. Have a lid handy, just in case.

Lobster panna cotta

A savory and refined twist on panna cotta, elevated with lobster bisque and shrimp flambéed in cognac. A sophisticated appetizer.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Maria

Category: Seafood

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (6 glasses)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 200 ml heavy cream.
02 400 ml lobster bisque.
03 2 gelatin sheets.
04 Espelette pepper.
05 Pinch of salt.
06 Pinch of black pepper.
07 12 peeled shrimp.
08 1 tablespoon olive oil.
09 2 tablespoons cognac.
10 Chives for garnish.

Instructions

Step 01

Put the gelatin sheets in cold water and let them sit for about 5 to 10 minutes.

Step 02

Warm up the heavy cream and lobster bisque in a pot. Add Espelette pepper, salt, and black pepper for taste.

Step 03

Pull the pot off the heat, toss in the softened gelatin sheets, and stir until they completely dissolve.

Step 04

Pour the mixture into small glasses or ramekins. Cool to room temperature, then chill in the fridge for at least 4 hours.

Step 05

Heat olive oil in a pan. Cook the shrimp for about 2 to 3 minutes on each side until done.

Step 06

Pour in the cognac, carefully flame it if you’re experienced (watch the flames!), then season with Espelette pepper, salt, and black pepper.

Step 07

Place one or two shrimp on top of each chilled panna cotta. Add a few sprigs of chives for decoration.

Notes

  1. Make sure to chill the panna cotta for at least 4 hours so it sets properly before serving.

Tools You'll Need

  • Pot.
  • Ramekins or small glasses.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Shellfish present.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 22 g
  • Total Carbohydrate: 5 g
  • Protein: 18 g