Lobster bisque
We have just started our Mad about Lobster Week here at the Moevenpick Hotel in Accra and I hope you don't mind me sharing some of our favorite recipes. I am now since one week here and have settled quite well. Of course it is a huge difference from working on a ship to coming here, but so far I truly enjoy the challenge.
Ingredients
8
Preparation
Preparation45 min
Cook time45 min
- Cut the vegetables in cubes
Roast the shells in a bit oil, add the vegetables and roast for another 5 minutes. Make sure nothing burns but it can have a bit color - Add Tomato paste and roast for one more minute, than add vegetable stock and spices.
Bring to a boil and then simmer for 45 minutes, strain - Reduce a little, add the cream and season to taste
- Add the second bit of tomato paste to color the soup a bit more
- You should have about 2 litres of Bisque, then the taste and concentration will be perfect
- Take one small lobster tail per person, or half a one depending on budget, fry it slightly in a bit olive oil
- Just before serving add the Cognac to the bisque, like this you get the full flavor, maybe top with a little whipped cream and serve immediately
Questions
Photos of members who cooked this recipe
Comments
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anonymous
Can we do the innovation this particular recipe with using main ingredient carrot ?