Recipe: Appetizing Lobster bisque

Lobster bisque.

You can cook Lobster bisque using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lobster bisque

1. It's of Lobster head and shells 500g.
2. It's of Shrimp head 300g.
3. You need of Carrot 1 small.
4. Prepare 1/2 of Onion.
5. It's 200 g of Celery.
6. It's of Tomato 1 small.
7. You need 20 g of Minced garlic.
8. Prepare 25 g of Tomato paste.
9. It's 60 ml of Brandy.
10. It's 240 ml of White wine.
11. You need 1.5 liter of Water and clam juice.
12. It's stalk of Parsley 3.
13. It's leaf of Bay 2.
14. You need 150 ml of Cream.
15. Prepare 20 g of Butter.
16. It's 20 g of Flour.
17. You need of Salt and pepper to taste.

Lobster bisque step by step

1. Defrost the lobster shells and shrimp heads from the fridge. Cut the shells into pieces.
2. Sauté the lobster head, shell and shrimp head with olive oil on pan until the shells are dried and browned, about 5 minutes.
3. Add brandy and flambé until all brandy has evaporated.
4. Deglaze the pan with white wine.
5. Add water and clam juice into the pan and bring to boil.
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.
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.
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.
9. Strain the stock in a fine cheese cloth bag.
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.