So I was thinking—what about taking you step-by-step into my Lobster Bisque?
Step 1
Get the beast.
Not only do you not have to dive for it, but you can even buy it already cooked.
Step 2
Remove the shell and set apart the beautiful meat from the tail and the claws.
Step 3
In a pan, heat 2 tablespoons of olive oil and simmer the shell for about 3-4 minutes, until you see a light colouring happen.
Step 4
Add 1 carrot, 2 cloves of garlic, and half a leek (sliced), as well as 2 tablespoons of tomato paste and a nice branch of thyme. Mix well and simmer for another 4-5 minutes.
Step 5
Add 1/2 cup of flour, 2 oz of brandy, and 1 cup of dry white wine, mixing well after you add each ingredient. It will make a thick, reddish, fragrant paste.
Step 6
Smoothen the paste by slowly adding 4 cups of broth (fish, chicken, or vegetable), stirring constantly until smooth and velvety. Then gently cook for 30-40 minutes.
Step 7
Remove all shells from the broth, then pass it through a sieve, reserving only the liquid. Return to simmer, add your pieces of lobster, salt and pepper to taste, and 1/2 cup of 35% cream.
Serve with a crouton and a sprig of coriander.
Bon Appétit!
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