Lobster bisque
Preparation : 25 min
Cooking : 35 min
Total time : 1 h Rest : 0 min
4 people
1 lobster
1 carrot
2 onions
1 garlic clove
1 tsp fish stock
1 tbsp olive oil
1 tbsp of tomato purée
1 tbsp plain flour
10 ml of crème fraîche
50 ml white wine
1 sprig thyme
1 leaf chevril
1 pinch paprika
300 ml single cream
Associated products
RECIPE STEPS
1
Brown the lobster over a high heat for 5 minutes in olive oil.
- 1 lobster
- 1 tbsp olive oil
2
Wash and peel the vegetables.
Cut the carrots, onions and garlic using the 4 mm slicer.
- 1 carrot
- 2 onions
- 1 garlic clove
3
Add the sliced vegetables to the lobster and continue cooking over a medium heat for 5 minutes.
4
Add the tomato purée, flour, white wine, thyme, salt and pepper.
Leave to cook for 6 to 8 minutes.
- 1 tbsp of tomato purée
- 1 tbsp plain flour
- 50 ml white wine
- 1 sprig thyme
5
Add 2 glasses of cold water and the fish stock.
- 1 tsp fish stock
6
Cook for 30 minutes over a low heat.
7
Fit your machine with the metal blade. Add the mixture and the lobster.
Switch on. Gradually pour in the cream through the chute until the mixture is a liquid.
- 10 ml of crème fraîche
8
Whipped cream:
Place the single cream in the fridge for at least 1 hour before using.
- 300 ml single cream
9
Fit the food processing bowl with the whisk and add the cream.
Process for 7 to 8 minutes. Keep an eye on the cream to prevent it from turning to butter.
10
When the cream begins to thicken, add a pinch of salt.
11
Transfer the lobster bisque to a soup bowl, or a Cappuccino cup and top with a quenelle of whipped cream.
Sprinkle with paprika and add chervil to garnish.
- 1 leaf chevril
- 1 pinch paprika
