Lobsterbisque Recipe from Chef Roman Paulus
13.09.2012Company: Amcham
Heat olive oil in saucepan and saute root vegetables. Add lobster skeletons and continue to saute with vegetables for 15 minutes. Add tomato paste and brandy, ignite and flambe skeletons and vegetables. Add fish stock. Add herbs and spices and let simmer for 1 hour. Strain, add cream and creme fraiche and lightly thicken with butter and fine flour. Let cook for another 15 minutes, whip into a cream with a kitchen mixer and serve. Lobster meat and grilled artichokes can be added to enhance the soup.
5 servings
50 g butter
50 ml olive oil
5 lobster skeletons
200 g root vegetables (celery stalks, carrots, celery root, parsnips)
2 heaping tablespoons of tomato paste
1 l fish stock
50 ml brandy
100 ml cream
2 heaping tablespoons of creme fraiche
30 g fine flour
garlic, chili, wild spices, thyme, tarragon, salt, pepper, sugar, vermouth
Preparation
Heat olive oil in saucepan and saute root vegetables. Add lobster skeletons and continue to saute with vegetables for 15 minutes. Add tomato paste and brandy, ignite and flambe skeletons and vegetables. Add fish stock. Add herbs and spices and let simmer for 1 hour. Strain, add cream and creme fraiche and lightly thicken with butter and fine flour. Let cook for another 15 minutes, whip into a cream with a kitchen mixer and serve. Lobster meat and grilled artichokes can be added to enhance the soup.
