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.

ingredients - info

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.

Nederlands - français

lobsters court bouillon carrots into cubes onions chopped shallots celery Cognac

Belgian Cuisine and more creative cooking

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

lobsters court bouillon carrots into cubes onions chopped shallots celery Cognac

Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !

Nederlands

français