Lobster bisque

Introduce

Chef :

Minty Mama

Lobster bisque

After your seafood meal, why not save your the lobster and shrimp heads in the freezer. You can make a very delicious lobster bisque with the remains😉 #mycookbook #savory

Ingredient

1/2

Cooking instructions

* Step 1

Defrost the lobster shells and shrimp heads from the fridge. Cut the shells into pieces

* Step 2

Sauté the lobster head, shell and shrimp head with olive oil on pan until the shells are dried and browned, about 5 minutes

* Step 3

Add brandy and flambé until all brandy has evaporated

* Step 4

Deglaze the pan with white wine

* Step 5

Add water and clam juice into the pan and bring to boil

* Step 6

Cut the onion, celery, tomato and carrot into cubes. Sweat on another pan until soften. Stir in tomato paste and minced garlic. Add the sautéed mirepoix to the lobster stock and simmer together for 45 min

* Step 7

Prepare a blonde roux on a separate pan. Melt the butter over low heat until the butter smells nutty and turns blonde, mix in flour and continue to stir until all mixed, allow to cool

* Step 8

After 45 minutes of simmering, remove the parsley stalk and bay leaves from the stock. Blend the stock with a electric blender or a hand blender until smooth

* Step 9

Strain the stock in a fine cheese cloth bag

* Step 10

Heat up the filtered stock in the pot. Add the blonde roux to the stock, continue to boil to thicken it. Add cream to enrich the soup. Salt and pepper to season