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Lobster Cognac Bisque

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Ingredients
  Carrot 1 , diced
  Celery stalks 1 , diced
  Onion 1⁄2 , diced
  Fresh green onions 1⁄4 Bunch (25 gm), diced
  Mushroom stems 1⁄2 Cup (8 tbs), diced
  Butter 1 Tablespoon (As Needed)
  Boiled maine lobster with shell 1 Large
  Tomato paste 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs) (Approximately)
  Fish stock 2 Cup (32 tbs)
  Bay leaves 2
  Garlic 1 Dash
  Thyme 1 Dash
  Basil 1 Dash
  Pickling spice 1 Tablespoon
  Saffron 1 Dash
  Cognac 3 Fluid Ounce (2 Shots)
  Cream 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lobster
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
4

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