The lobster bisque is an elegant cream made from the juices and fragrances of the lobster. This soup is ideal for a lobster night since the soup only uses the lobster shell but not its meat.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
In a large saucepan, melt the butter over medium heat. Brown onion, carrots, garlic and cook for 5 minutes.
Add the tomato puree and the lobster bodies and continue cooking for 5 minutes.
Add the Brandy and cook for 5 more minutes.
Add water, lobster broth and spices and cook until it boils.
Reduce to medium heat and cook the soup for 60 minutes allowing the broth to thicken.
Pass the soup through a very fine sieve and return to the pot. Continue cooking and with a balloon mixer, add the cream little by little. Serve
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: