Lobster Cognac Bisque Recipe
Ingredients
| Carrot | 1 , diced | |
| Stalk celery | 1 , diced | |
| Onion | 1/2 , diced | |
| Green onions | 1/4 Bunch (100gm), diced | |
| 1/2 cup diced mushroom stems | ||
| Butter, as needed | ||
| 1 large boiled Maine lobster with shell | ||
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Fish stock | 2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Touch of garlic, thyme, and basil | ||
| Spice | 1 Tablespoon | |
| Saffron | 1 Dash | |
| 2 shots cognac | ||
| Cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Take the meat out from the lobster and keep the claws aside.
MAKING
2.Heat butter in a pan and stir in carrot, celery stalk, onion, green onion, and mushroom stems.
3.Put the meat and shells in the pan.
4.Let the mixture cook on high heat for a while till the meat gets cooked.
5.Put tomatao paste and cook for 5 more minutes.
6.Keep stirring to avoid the mixture getting stuck on the pot.
7.Put flour, stir and add fish stock to the mixture.
8.Season the mixture with salt, pepper, bay leaves, thyme, basil, garlic and pickling spice.
9.Mix the ingredients well and cook for 45 minutes.
10.Once the soup is creamy,turn off the heat and drain soup.
11.After draining, reheat the liquid until boil.
12.Put saffron, cream and cognac and keep butter pieces in between.
13.Take the meat from the claws outand put back into the soup.
SERVING
14.Serve hot.
1.Take the meat out from the lobster and keep the claws aside.
MAKING
2.Heat butter in a pan and stir in carrot, celery stalk, onion, green onion, and mushroom stems.
3.Put the meat and shells in the pan.
4.Let the mixture cook on high heat for a while till the meat gets cooked.
5.Put tomatao paste and cook for 5 more minutes.
6.Keep stirring to avoid the mixture getting stuck on the pot.
7.Put flour, stir and add fish stock to the mixture.
8.Season the mixture with salt, pepper, bay leaves, thyme, basil, garlic and pickling spice.
9.Mix the ingredients well and cook for 45 minutes.
10.Once the soup is creamy,turn off the heat and drain soup.
11.After draining, reheat the liquid until boil.
12.Put saffron, cream and cognac and keep butter pieces in between.
13.Take the meat from the claws outand put back into the soup.
SERVING
14.Serve hot.
Chef
