Lobster bisque soup
Ingredients
14
Steps
7
Serves
4
Cook Time
95-105 Min
Ingredients
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Crack the lobster claws and cut the body and tail into four or five pieces. Set aside.
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Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
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When the flames die down, add the wine and stock, and simmer for 20 minutes.
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Remove the meat from the lobster, reserving the shells and broth.
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Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes to make a roux. Gradually add the boiling milk, whisking or stirring with a wooden spoon until smooth.
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Crush the lobster shells and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, for 1 hour. Strain through a sieve into a clean pan. Bring to the boil and stir in the cream.
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To serve, add the lobster meat and the remaining Cognac. Season with salt and pepper, and serve hot.