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.
Upon serving, add pieces of lobster meat to the bowl and garnish with leaves of parsley.
Bon Appetit!
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