• img
  • Lobster Bisque
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    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

    Print Friendly
    Share
    Print Friendly
    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.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E03 Fierce Creatures. Bookmark the permalink.
  • Comments

  • Related articles

  • 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.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes