Lobster Bisque
A luxurious French cream soup made from roasted lobster shells, enriched with a vegetable sauté, saffron and cream, and garnished with lobster meat.
â±ïž Prep: 120 min
Nutritionper 100 gâș
29
Calories
1.1g
Protein
1.3g
Carbs
2.3g
Fat
Ingredients
| â | lobster shells and cleaned heads |
| â | olive oil |
| ĐŸĐș. 4-5 Đ»/L | vegetable stock |
| â | salt, saffron, ground black pepper |
| â | butter |
| 1 | onion, finely chopped |
| 1 | carrot, finely chopped |
| 1 | piece of celery, finely chopped |
| ĐŒĐ°Đ»ĐșĐŸ | ground red pepper (paprika) |
| 1 Ń.Đ»./tbsp | tomato purĂ©e |
| â | crushed garlic |
| â | liquid (heavy) animal cream |
| â | sour cream or crĂšme fraĂźche |
| â | lobster meat (from claws and head) |
| â | chives (wild leek) |
| â | Tabasco (optional) |
Instructions
- Arrange the lobster shells and cleaned heads in a baking tray, drizzle with a little olive oil and roast for about 40 minutes in a hot oven.
- Pour 1 L of vegetable stock (or as much as the tray holds) over them while still in the tray, then tip everything - liquid and shells - into a deep pot. Nothing should be left in the tray - that is why the stock is poured in, to dissolve any burnt lobster juices.
- Add another 3-4 L of stock to the pot and let everything boil for about an hour.
- Then pour everything - shells and liquid - into the blender and blend well. If you don't have such a device, crush and chop the shells with a wooden pestle as much as you can.
- Strain the liquid through a fine sieve or colander and pour it into a pot on the stove.
- Season with salt, saffron and ground pepper and add the sauté: in butter, fry a finely chopped onion, 1 carrot and a finely chopped piece of celery. Add a little ground paprika and 1 tbsp tomato purée thinned with a little stock. Finally add the crushed garlic, since it burns easily.
- Tip everything into the pot and let it simmer again. Put the immersion blender into the pot and purée everything into a cream soup.
- Remove from the heat and finish with liquid animal cream and sour cream or crĂšme fraĂźche.
- Ladle the bisque into each plate, top with the finely chopped lobster meat - from the claws and head - and garnish with chives. For those who like it hot, a little Tabasco won't hurt.