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51 lines
2.0 KiB
Markdown
51 lines
2.0 KiB
Markdown
---
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title: "Lobster bisque"
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date: 2021-03-23
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tags: ['french', 'seafood', 'soup']
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author: yiusa
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---
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Creamy french lobster soup perfect for the holidays, you can optionally replace the lobster with any other shellfish.
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- ⏲️ Prep time: 20
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- 🍳Cook time: 30 min
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- 🍽️ Servings: 2 litres
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## Ingredients
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- 1 live lobster that weighs ~750 grams
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- 2 onions
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- 2 carrots
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- 1 shallot
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- 2 garlic cloves
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- cognac
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- 3 tbsp concentrated tomato puree
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- 4 tomatoes
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- 3 tbsp flour
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- 1 glass dry white wine
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- 2 litres fish stock
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- 1 bayleaf
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- 2 twigs of thyme
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- fresh parsley
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- heavy cream
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- canola oil
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- 2 tbsp butter
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## Directions
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1. Finely dice the onions, carrots, shallots and garlic and set aside for later.
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2. Blanche the lobster in boiling water for 2 minutes, remove from the water and let it leak.
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3. Cut it down the middle and remove the meat from the shell, set the meat aside for later.
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4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells and cook them until they are bright red.
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5. Remove the oil from the pan and discard it, add your butter to the shells.
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6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium low.
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7. Roughly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes.
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8. Add the flour and give it all a stir, let it dry up in the pan.
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9. Deglaze the pan with the white wine and once the wine has dried up a bit add the fish stock.
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10. Tie up your herbs using kitchen twine and add them to your pot.
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11. Let it simmer on low heat for 30 minutes, while the soup is boiling take the lobster meat and dice it into bite-sized pieces.
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12. After the soup is done boiling run it through a fine sieve.
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13. Bring the strained soup back to a light boil and add the diced lobster pieces.
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14. Let the soup boil for 4 more minutes to heat up the lobster and serve, add pepper and salt to taste.
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15. Finish off in the plate with a bit of heavy cream.
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