From c08fd719fe95604d245f3eb0d18b5b0c72c1308d Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Thu, 14 Apr 2022 15:58:07 -0400 Subject: move to hugo --- src/lobster-bisque.md | 51 --------------------------------------------------- 1 file changed, 51 deletions(-) delete mode 100644 src/lobster-bisque.md (limited to 'src/lobster-bisque.md') diff --git a/src/lobster-bisque.md b/src/lobster-bisque.md deleted file mode 100644 index ed0fa09..0000000 --- a/src/lobster-bisque.md +++ /dev/null @@ -1,51 +0,0 @@ -# Lobster bisque - -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. - -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: french seafood soup -- cgit v1.2.3