Cut the shells into pieces. Fry shallots and carrots together
with the lobster shells in butter. Add white wine, the stock that
has been kept and the tail meat, which has been cut into
pieces, and leave to simmer for 30 minutes.
Put the immersion blender in the cooking pot and grind the
soup with the shells and all. Sieve the soup into a pot.
Add tomato puree, allow to simmer and thicken if necessary.
For use as an appetiser soup: pour the bisque into mini-
marmites.
Before serving, spoon some lightly whipped cream, Cognac
and chopped parsley onto the soup.
lobster bisque
white wine
cream
tomato paste
fish stock
bay leaf
butter
plain flour
chopped parsley
Make a stock of carrot, celery, onion, leek and garlic. Season
with pepper and salt. Add a bouquet garni.
Cook the lobsters in the stock for 6 to 8 minutes. Sieve and
save the stock. Remove the lobster meat from the shell and
keep the meat from the claws separate.
Cut the shells into pieces. Fry shallots and
carrots together with the lobster shells in butter.
Add white wine, the stock that has been kept
and the tail meat, which has been cut into
pieces, and leave to simmer for 30 minutes.
Put the immersion blender in the cooking pot
and grind the soup with the shells and all. Sieve
the soup into a pot.
Add tomato puree, allow to simmer and thicken
if necessary.
For use as an appetiser soup: pour the bisque
into mini-marmites.
Before serving, spoon some lightly whipped
cream, Cognac and chopped parsley onto the
soup.
lobster bisque
white wine
cream
tomato paste
fish stock
bay leaf
butter
plain flour
chopped parsley
