Lobster Bisque

Recipe from Stacy Oden

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Cooking time: 1 h. 30 min

Servings 4

Lobster Bisque is a sauce or a soup depending on your preferred consistency. It is a beloved meal during the end-of-the-year celebrations. Distinguished and refined, it will delight the taste buds of those lucky enough to savor it as an appetizer or side dish. Even if it is often sold ready-made, how about making it yourself this year to make it even more rewarding and enjoyable?

Lobster

1 carcass
Tomato puree

1 can
Butter

20 g.
Flour

20 g,.
Tomato

1 piece
White wine

1 glass
Heavy cream

50 ml
Carrot

1 piece
Garlic

3 cloves
Shallots

3 sprigs
Thyme and bay leaves

to taste
Salt and Pepper

to taste

Calories

528 kcal
Protein

32 g
Fat

33 g
Carbohydrates

18 g

Peel and dice the base ingredients - carrots, shallots and garlic cloves. Brown everything in a pan with a drizzle of olive oil.
Remove the shell from the lobster then cut the head in half. Put it in the pot. Deglaze everything with white wine.
Then add half a tomato, tomato pulp, thyme, a bay leaf and mix well. Cover the ingredients in the pot with water and cook for 40 minutes.
Meanwhile, prepare a roux. Melt butter in a saucepan then add flour little by little until you obtain a thick paste. When the 40 minutes are up, pass everything through a colander over another saucepan. Incorporate the roux while heating everything up.
Gradually boil the mixture then pour in the cream while whisking. Bring to a boil for about 10 minutes, taking care to stir occasionally so that the bisque reduces and thickens.