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Lobster Bisque is very
refined and it is a good choice ; the list of ingredients
is a little long, the recipe takes time and you need to have a little
knowledge
in cooking to do it….
Ingredients for 4 to 6 persons : 1 big lobster tail (around 14 oz]
/
90 gr [3 oz] butter / 1 big onion / 1 big carrot / 1 celery stalk
/ 1 cup dry
white wine / ¼ cup cognac / a few blades of fresh parsley / 1 blade
dried
thyme / 2 bay leaves / 1 Tbspoon tomato concentrate / 2 tomatoes
/
1 liter [2.11 pints / 34 fl oz]fish stock / 2 Tbspoons cornstarch
/ ½ cup
sour cream / origano and paprika / salt & pepper.
- Prepare the vegetables : peal and mince the onion, peal and slice
the carrot, clean and cut the celery into pieces. Peal and seed
the tomatoes,
then cut them in small pieces.
- Cut the lobster shell with scissors and take the flesh out ; cube
it and
reserve it in the fridge.
- Heat the butter in a casserole, add the onion, carrot and celery
; cook for
20 minutes on gentle flame, vegetables must soften but not get brown.
- (Heat and) flame the cognac and pour it on the vegetables ; add
the white
wine and the lobster shell. Boil this mixture until it has reduce
to half volume.
- Add the parsley, the thyme, the bay leaves, the tomatoes and concentrate
then the fish stock.
Simmer for 45 minutes and mix very often.
- Take the shell out and blend in a mixer in order to get a very
thin soup.
- Pour the soup in a clean saucepan. Mix the cornstarch to the cream
and
incorporate it to the soup. Turn on a medium flame for another 5
minutes.
Add the lobster flesh and adjust seasoning. Gently cook for 10 minutes,
which will cook the flesh. Blend again ; top with origano chopped
leaves
and spread a little paprika.
- You can choose to leave the lobster flesh not blended so that
you will
really taste the lobster ; but real bisque blends it….
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