Difference between revisions of "Lobster Bisque"
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==Description== | ==Description== | ||
Lobster bisque <ref>{{cite journal|url=http://videos.tasteofhome.com/video/Lobster-Bisque |title= |year=|pages=|publisher=Videojug.com|work=}}</ref> <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=54-55}}</ref> is a seafood accompaniment that bursts with flavour. | Lobster bisque <ref>{{cite journal|url=http://videos.tasteofhome.com/video/Lobster-Bisque |title= |year=|pages=|publisher=Videojug.com|work=}}</ref> <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=54-55}}</ref> is a seafood accompaniment that bursts with flavour. | ||
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| − | == | + | ==Procedures== |
Separate lobster into pieces. Heat oil in pot, when hot add lobster chunks (leave shell). Cook for ~5 minutes on high heat, making the shells turn bright red. Include vegetables and garlic, cooking until soft. Stir in tomato paste, cooking for another 2 minutes. Remove from heat. Pour in Cognac. Return to heat. Include water, bouquet garni and some salt & pepper. Boil, then reduce to simmer on low for ~45 min. | Separate lobster into pieces. Heat oil in pot, when hot add lobster chunks (leave shell). Cook for ~5 minutes on high heat, making the shells turn bright red. Include vegetables and garlic, cooking until soft. Stir in tomato paste, cooking for another 2 minutes. Remove from heat. Pour in Cognac. Return to heat. Include water, bouquet garni and some salt & pepper. Boil, then reduce to simmer on low for ~45 min. | ||
Using a slotted spoon extract the lobster pieces. Put in a food processor to break this down into fine pieces, then return to pot, also including the cream. Boil, then reduce to simmer for ~30 min. Strain the soup, add salt & pepper, lemon juice and chives. | Using a slotted spoon extract the lobster pieces. Put in a food processor to break this down into fine pieces, then return to pot, also including the cream. Boil, then reduce to simmer for ~30 min. Strain the soup, add salt & pepper, lemon juice and chives. | ||
Latest revision as of 15:47, 15 August 2012
| Lobster Bisque | |
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Description
Lobster bisque [1] [2] is a seafood accompaniment that bursts with flavour.
Ingredients
- 3 2lb lobsters in their shells, cut into 2 pieces
- 3 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, sliced
- 2 leeks, white part only, finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp tomato paste
- 1/4 cup Cognac
- 6 cups water
- 1 bouquet garni
- salt & pepper
- 2 cups heavy cream
- juice of 1/2 lemon
- 2 tbsp chopped fresh chives
Procedures
Separate lobster into pieces. Heat oil in pot, when hot add lobster chunks (leave shell). Cook for ~5 minutes on high heat, making the shells turn bright red. Include vegetables and garlic, cooking until soft. Stir in tomato paste, cooking for another 2 minutes. Remove from heat. Pour in Cognac. Return to heat. Include water, bouquet garni and some salt & pepper. Boil, then reduce to simmer on low for ~45 min. Using a slotted spoon extract the lobster pieces. Put in a food processor to break this down into fine pieces, then return to pot, also including the cream. Boil, then reduce to simmer for ~30 min. Strain the soup, add salt & pepper, lemon juice and chives.
References
- ↑ . Videojug.com. http://videos.tasteofhome.com/video/Lobster-Bisque.
- ↑ Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 54-55. ISBN 158234180X (hc).
