Creamy Lobster Bisque
Ingredients
2 pounds one lobster carcass (little broken bits discarded, but keep the body with all the guts)
1 tablespoon tomato paste
2 tablespoons sun-dried tomatoes in oil, well chopped
1/2 cup chopped sweet onion (I use Mayan)
1/4 cup chopped celery
1 small red potato, washed well, skin on
1 large clove garlic, finely chopped
1 teaspoon saffron
2 dashes of fish sauce (Asian fermented fish sauce
2 tablespoons olive oil
1/2 litre of vegetable stock (low sodium)
1/2 cup to 1 cup evaporated milk
salt and pepper to taste
Preparation
1
In about 1/2 cup of the vegetable stock, add the saffron and allow to sit.
2
Heat onion in a large soup stock pan. Sauté onions and garlic.
3
Add potato, celery and garlic, stir well.
5
Add the lobster carcass, saffron in vegetable stock, a couple of dashes of the fish sauce and the vegetable stock until the lobster is covered.
6
Strain liquid through a fine sieve. Reserve the liquid.
7
8
9
Press through a fine sieve again (to make sure there are no lobster shell bits in the soup).
10
Return to heat and add as much of the evaporated milk to make a creamy bisque.
Tools
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About
I have been dying to make a lobster bisque with some left over lobster carcass that I froze a while ago, so last night I did it. This recipe reminds me of a Bouillabaisse we had in Marseilles in 08. We were totally blown away by the intense flavour the lobster carcass had. WOW. Here is a very loose recipe (I made it up as I went along).
Yield:
6.0
Added:
Friday, December 10, 2010 - 1:02am
