Lobster bisque
30
60
6
No
Ingredients
- 2 lobsters of 454 g (1 pound) boiled for 2 minutes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of white wine
- 30 ml (2 tablespoons) of tomato paste
- 2 fresh chopped tomatoes
- 1,5 litres (6 cups) of fish fumet
- 45 ml (3 tablespoons) of sprigs of fresh parsley and fresh thyme, chopped
- 125 ml (1/2 cup) of cooking cream
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- With a good knife, slice lobsters in pieces. Set aside in cold flesh of the claws and tail.
- In a casserole, saute lobsters pieces and shell in a bit of butter for 2 minutes. Add leeks and continue cooking for 5 more minutes while constently stirring.
- Add white wine and reduce liquids to half. Add tomato paste, tomatoes, fish fumet, parsley and thyme. Cover and cook at medium heat for about 45 minutes.
- Remove from fire, reduce the preparation into puree in the mixer then filter into a very fine strainer. Set back the filtered preparation in the cleaned casserole.
- Salt and pepper then add cream. Slice the flesh of the claws and tail in pieces then add the preparation. Continue cooking lobster at low heat for about 10 minutes.
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