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Ingredients
60
butter
ml
60
flour
ml
30
olive oil
ml
2
lobster
1
onion(s)
2
celery
stalk(s)
125
carrot(s)
ml
250
white wine
ml
1
garlic
clove(s)
30
tomato paste
ml
125
diced tomatoes
ml
1
bay leaf(-ves)
2
vegetable broth
L
60
cooking cream
ml
1
cayenne pepper
pinch
To taste,
dill
sprig(s)
To taste,
salt and pepper
Directions
Step 1
In a small bowl, prepare a "beurre manié" by mixing the softened butter and flour. Set aside.
Step 2
In a large pot, heat the olive oil and sear the lobster carcass pieces for 3 or 4 minutes until they turn red.
Step 3
Add the onion, celery, and carrot, and cook for 5 or 6 minutes. Deglaze with white wine and let it reduce.
Step 4
Add the garlic, tomato paste, canned tomatoes, bay leaf, and vegetable broth.
Step 5
Bring to a boil, reduce the heat to medium, and simmer for 30 minutes.
Step 6
Strain the bisque through a fine sieve.
Step 7
Add the "beurre manié" to the bisque and stir until it thickens.
Step 8
Add the cream and cayenne pepper. Stir and adjust the seasoning if necessary.
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