Lobster bisque

Tagged: Cooking, Lobster bisque, recipe, soup

ingredients:

100g / 4oz butter
50g / 2oz carrots, diced
1 small onion, chopped
1/2 bay leaf pinch of thyme
3 tablespoons double cream
75ml / 3 fl oz dry white wine
125ml / 4 fl oz fish stock
50g / 2 oz plain flour
salt and freshly ground black pepper
700g / 1 1/2lb lobster
2 sprigs of fresh flat-leaf parsley
3 tablespoons Cognac
350ml / 12 fl oz boiling milk

How to cook?

• Crack the lobster claws and cut the physique and appendage into four or 5 pieces. Set aside.
• Saute the carrots and onion in 25g/1oz of the adulate for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and baker for about 5 account until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
• When the bonfire die down, add the wine and stock, and simmer for 20 minutes.
• Remove the meat from the lobster, reserving the shells and broth.
• Melt the actual adulate in a saucepan. Add the abrade and cook, active constantly, for 2 account to accomplish a roux. Gradually add the baking milk, whisking or active with a board beanery until smooth.
• Crush the lobster shells and add to the sauce. Add the aloof borsch with the vegetables and simmer, covered, for 1 hour. Strain through a clarify into a apple-pie pan. Bring to the abscess and activity in the cream.
• To serve, add the lobster meat and the actual Cognac. Season with alkali and pepper, and serve hot.

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