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author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/lobster-bisque.md | |
parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) |
First steps towards montevideo.restaurant
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-rw-r--r-- | content/lobster-bisque.md | 50 |
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diff --git a/content/lobster-bisque.md b/content/lobster-bisque.md deleted file mode 100644 index 061d5ae..0000000 --- a/content/lobster-bisque.md +++ /dev/null @@ -1,50 +0,0 @@ ---- -title: "Lobster bisque" -date: 2021-03-23 -tags: ['french', 'seafood', 'soup'] -author: yiusa ---- - -Creamy french lobster soup perfect for the holidays, 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. Roughly 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. |