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author | yiusa <81030431+yiusa@users.noreply.github.com> | 2021-03-23 20:15:07 +0100 |
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committer | GitHub <noreply@github.com> | 2021-03-23 15:15:07 -0400 |
commit | 09dc1f9f379ccacd30d9ab043a162a10b2c21a51 (patch) | |
tree | 170c92d94e15dbab2168557690e54ec4fc3e9ad5 | |
parent | ea478502fee2153898483f7fcab9f53e078470d5 (diff) |
Create lobster-bisque.md (#433)
-rw-r--r-- | src/lobster-bisque.md | 52 |
1 files changed, 52 insertions, 0 deletions
diff --git a/src/lobster-bisque.md b/src/lobster-bisque.md new file mode 100644 index 0000000..d2289ce --- /dev/null +++ b/src/lobster-bisque.md @@ -0,0 +1,52 @@ +# Lobster bisque + +Creamy french lobster soup perfect for the hollidays, you can optionally replace the lobster with any other shellfish. + +- ⏲️ Prep time: 20 +- 🍳Cook time: 30 min +- 🍽️ Servings: 2 litres + +## Ingredients + +- 1 live lobster that weighs ~750 grams +- 2 onions +- 2 carrots +- 1 shallot +- 2 garlic cloves +- cognac +- 3 tbsp concentrated tomato puree +- 4 tomatoes +- 3 tbsp flour +- 1 glass dry white wine +- 2 litres fish stock +- 1 bayleaf +- 2 twigs of thyme +- fresh parsley +- heavy cream +- canola oil +- 2 tbsp butter + +## Directions + +1. Finely dice the onions, carrots, shallots and garlic and set aside for later. +2. Blanche the lobster in boiling water for 2 minutes, remove from the water and let it leak. +3. Cut it down the middle and remove the meat from the shell, set the meat aside for later. +4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells and cook them until they are bright red. +5. Remove the oil from the pan and discard it, add your butter to the shells. +6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium low. +7. Rougly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes. +8. Add the flour and give it all a stir, let it dry up in the pan. +9. Deglaze the pan with the white wine and once the wine has dried up a bit add the fish stock. +10. Tie up your herbs using kitchen twine and add them to your pot. +11. Let it simmer on low heat for 30 minutes, while the soup is boiling take the lobster meat and dice it into bite-sized pieces. +12. After the soup is done boiling run it through a fine sieve. +13. Bring the strained soup back to a light boil and add the diced lobster pieces. +14. Let the soup boil for 4 more minutes to heat up the lobster and serve, add pepper and salt to taste. +15. Finish off in the plate with a bit of heavy cream. + +## Contribution + +Yiusa +-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' + +;tags: french seafood soup |