Lobster Bisque

Ingredients Quantity

  • 80g Butter
  • 100g Onion
  • 100g Carrot
  • 100g Celery 
  • 600-800g lobster shells chushed
  • 60ml Brandy 
  • 10g Paprika 
  • 60gTomato paste
  • 150ml White wine, dry 
  • 2.5 litres Fish stock
  • 2 Bay leaves
  • 2 sprigs Thyme
  • 4 Dill stalks
  • 4 Parsley stalks
  • 6 white Peppercorns
  • 50g aborio rice
  • Sea salt Trace
  • Cream 100-200mls

Method

  1. In a heavy-based pot, melt the butter add the vegetables sweat off, stirring occasionally.
  2. Add the crushed lobster  shells, stir through the vegetables, and continue to cook until they become very hot.
  3. Add the brandy to the pot and flambe.
  4. When the flames have died away, add the paprika and tomato paste continue to cook for 5 minutes.
  5. Wrap the bay leaves herb stalks and peppercorns in a bouquet garni. 
  6. Add the wine, fish stock, bouquet garni and rice. Mix in well with a wooden spoon and bring to the boil. When the soup has come to the boil, skim and turn down to a gentle simmer.
  7. Continue to cook for 45 minutes, stirring and skimming as needed using a stick blender blend to a very fine puree.
  8. Strain the soup through a very fine strainer into a clean pot.
  9. Bring the soup back to the boil, adjust the consistency, and season with sea salt and white pepper if needed.
  10. Add the cream and serve.

Cooks Note : Other shellfish can be added in place of  lobster to make a different variety of bisque. Diced cooked white meat from the shellfish can be added as a garnish, if desired.

 

 

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