LOBSTER BISQUE

0 0
LOBSTER BISQUE

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 kilogram lobster shells heads and tail
2 Carrots peeled and roughly chopped
2 onions peeled and roughly chopped
2 stalk celery
2 cloves Garlic
2 tablespoons tomato paste
3 Bay Leaves
8 sprigs thyme
few sprig parsley
extra virgin olive oil
sea salt flakes
pepper grinder
500 millilitres Fresh Cream
1 tablespoon Grand Marnier
1 orange
2 French shallots
cayenne pepper
Butter
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

Share

Lobster bisque, a name many of us haven’t heard in restaurants for quite some years. I suppose it may be because too many of us who do remember it being in restaurants, remember many attempts at being sold a bastardized fish stock and we just stopped ordering it all together.

With this recipe in hand, you needn’t fret that it’s hard to find or even if you do, whether it is the genuine thing or not. I hope you enjoy revisiting this classic as much and as often as I do.

    1. Crack, break or chop the shells into pieces (approximately the size of a thumb nail).
    2. In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion, celery and garlic until soft.
    3. Add the shells and tomato paste and continue to cook a further 5-8 minutes.
    4. Add 2-3 litres of water, enough to cover all the ingredients plus about 5 cm’s, (2-3 inches).
    5. Add the bay leaves, thyme, parsley and a couple pinches of salt and cracked pepper.
    6. Bring the stock to the boil and reduce to a simmer and allow to cook for 2-3 hrs.

Lobster Bisque_step6

  1. Throughout the simmering occasionally skim the impurities and oils off the surface.
  2. Allow stock to cool and strain through a colander, allowing all the solids to drain of all liquids.
  3. Discard the solids and pass the stock through a fine chinois at least twice.
  4. In a medium saucepan over medium heat sauté the eschalots in a little butter and olive oil.
  5. Once they start to go slightly soft add a pinch of cayenne pepper and the orange zest and cook a little further.
  6. Add the Grand Marnier, cook off the alcohol and add the cream and cook on high a further few minutes before adding the strained stock.
  7. Once you’ve added the stock, bring it all to the boil and reduce to medium heat and simmer for a further 30 minutes before passing the bisque through the fine chinois one last time.
  8. Return to stove, taste for seasoning and serve.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
next
SAFFRON FILLET OF JOHN DORY ROASTED WITH FRESH FIGS, RED BANDOL WINE SAUCE AND ROSEMARY
previous
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
next
SAFFRON FILLET OF JOHN DORY ROASTED WITH FRESH FIGS, RED BANDOL WINE SAUCE AND ROSEMARY

Add Your Comment