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.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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