Lobster Bisque – an exemplary velvety and smooth, profoundly prepared soup produced using lobster and aromatics that is a Valentine's Day most loved dish or filled in as a first course. A fantastic extravagance of a five-star feasting experience – in the nick of time for a comfortable night out on the town at home!
Lobster Bisque is an exemplary dish of French birthplace. It's a rich, smooth and tasty soup dependent on a stressed stock from lobsters. In any case, you could likewise utilize similar technique with crabs, shrimps or crawfish.
Bisque is really a strategy for extricating flavor from shellfish (hard-shelled ocean animals) by stewing with aromatics to make a profoundly enhanced stock, at that point stressed out, stewed again and pureed.
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Ingredients
- 2-3 tails (Fresh or Frozen)2-3 tails (Fresh or Frozen)
- 2 tablespoons (28.3 g) olive oil extra virgin2 tablespoons (28.3 g) olive oil extra virgin
- 1/2 cup (75 g) onion chopped1/2 cup (75 g) onion chopped
- 1 /4 cup celery , diced1 /4 cup celery , diced
- 2 teaspoons (5.60 g) garlic minced2 teaspoons (5.60 g) garlic minced
- 1 teaspoon (0.80 g) Fresh thyme1 teaspoon (0.80 g) Fresh thyme
- ½ cup (119.50 g) dry white wine , replace with stock½ cup (119.50 g) dry white wine , replace with stock
- 2 teaspoons (34 g) Worcestershire sauce2 teaspoons (34 g) Worcestershire sauce
- 1 teaspoon (2.60 g) creole seasoning1 teaspoon (2.60 g) creole seasoning
- 1/2 teaspoon (3.40 g) paprika1/2 teaspoon (3.40 g) paprika
- ½ – 1 teaspoon (0.90- 1.80 g) white pepper½ – 1 teaspoon (0.90- 1.80 g) white pepper
- 1 tablespoon (25 g) tomato paste1 tablespoon (25 g) tomato paste
- 2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)
- 1 cup (240 g) heavy cream1 cup (240 g) heavy cream
- 2- 3 tablespoons (28.4 g) butter2- 3 tablespoons (28.4 g) butter
- 1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)
Instructions
- Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
- Once cool, remove lobster tails from the pot and reserve stock.
- Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
- You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
- Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
- While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
- When ready strain the shells from the stock and reserve Lobster stock.
- Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
- Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
- Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
- Add cream and butter – let it melt , then remove from stove.
- Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
- Season with salt and cayenne pepper to taste, if desired.
- Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
- Top individual bisque with lobster and Serve immediately.
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