Lobster Bisque
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When you eat lobster, you often discard the best part -- the shells. The shells can be used to make a wonderful stock. This bisque is full of flavor and spice -- from curry powder and chiles, as well as root vegetables and ginger. I transform this into a truly decadent dish by adding a few drops of champagne just as I am serving -- but that is optional. In order for the shells to release as much flavor as possible, they are exposed to extreme heat -- I use my grill (less odor inside that way) but you can also use your broiler.
By Andreas Viestad
Lobster Bisque
Servings:
4
PREPARATION:
- 1
Preheat your grill or turn on the broiler on your stove (450 F / 225 C).
- 2
Grill lobster shells, 1 whole garlic and both whole onions over high heat until they get black patches.
- 3
Take everything off the grill / out of the stove, put on a cutting board and cover with a kitchen towel. Smash everything using a hammer.
- 4
Put the smashed bits into a pot. Smash ginger and a fresh head of garlic the same way and add to the pot. Add carrot, celeriac, tomato and half the red hot chili pepper.
- 5
Season with curry powder, saffron and bay leaves. Add water and bring to a boil. Let it boil for about 25 minutes. Add cream and boil for a few more minutes. Add more chili pepper to taste. Sieve the bisque through a metal sieve — or a clean kitchen towel.
- 6
Place lobster meat, snap peas and string beans in soup bowls and pour the hot lobster bisque over. Season with lemon juice and salt to taste. Add a few drops of champagne just as you start eating.
Servings:
4
PREPARATION:
- 1
Preheat your grill or turn on the broiler on your stove (450 F / 225 C).
- 2
Grill lobster shells, 1 whole garlic and both whole onions over high heat until they get black patches.
- 3
Take everything off the grill / out of the stove, put on a cutting board and cover with a kitchen towel. Smash everything using a hammer.
- 4
Put the smashed bits into a pot. Smash ginger and a fresh head of garlic the same way and add to the pot. Add carrot, celeriac, tomato and half the red hot chili pepper.
- 5
Season with curry powder, saffron and bay leaves. Add water and bring to a boil. Let it boil for about 25 minutes. Add cream and boil for a few more minutes. Add more chili pepper to taste. Sieve the bisque through a metal sieve — or a clean kitchen towel.
- 6
Place lobster meat, snap peas and string beans in soup bowls and pour the hot lobster bisque over. Season with lemon juice and salt to taste. Add a few drops of champagne just as you start eating.
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