Lobster bisque recipe
Ingredients
Ingredients · Servings 2
- 2 live lobsters, each weighing half a kilo
- a large onion
- 2 leeks
- 2 carrots
- 2 cloves of garlic
- parsley
- 1 glass of brandy
- 1 bay leaf
- 100g natural tomato sauce
- freshly ground black pepper
- 40 g cornstarch
- 2 liters of fish fumet
- olive oil
Method · 35 min
- Chop all the vegetables and sauté them in oil over medium heat. Separate the lobster heads and tails by cutting them off, and reserve any juices they release.
- In a mortar, crush the lobster heads and add them to the vegetables, sauté the mixture for 8 minutes, add the brandy and flambé.
- Add the tomato, salt, pepper, sauté briefly, add 1 liter of fish stock and blend with a blender, add the bay leaf and the rest of the stock.
- Bring to a boil, skim off any foam. Cook the lobster tails for 10 minutes and set aside, then continue cooking over moderate heat for about 45 minutes.
- We dilute the cornstarch in cold water, add it and cook for 5 minutes.
- We strain the cream through a fine-mesh sieve to make it very smooth. We peel the tails and cut the meat into medium-sized pieces to garnish the cream. We add a splash of heavy cream and serve. Tuga Gourmet wishes you happy cooking.
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