France

Lobster bisque

Name: Lobster bisque
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 small lobsters about 250 g meat, shells kept lobster; 3 tbsp plus 1 tsp butter; 1 small chopped onion; 1 chopped carrot; 1 stick chopped celery; 2 cloves garlic; 1/4 cup tomato puree; 2 tbsp brandy; 1/2 cup dry white wine; 4 cups fish stock; 2 tbsp rice; 1 bay leaf (indian bay leaf); a sprig (or parsley) tarragon; 1/2 tsp paprika; 2/3 cup fresh cream (thickened cream, heavy cream); Salt, to taste

Velvet in a bowl, brandy in the base and every bit of shell put to work.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

90 minTime

19 gProtein each

mildSpice

Nothing wasted2 chapters · 1 min read

Make it your way

Grandma's wayA French cream soup built on lobster shells, thickened with rice.

The original

384kcalsame

19 gproteinsame

2 gfibresame

90minutessame

Lobster bisque.

Per serving, worked out from the ingredient table.

Ingredients

Lobster2 small lobsters, about 250 g meat, shells kept

Butter3 tbsp plus 1 tsp

Onion1 small, chopped

Carrot1, chopped

Celery1 stick, chopped

Garlic2 cloves

Tomato puree¼ cup

Brandy2 tbsp

Dry white wine½ cup

Fish stock4 cups

Rice2 tbsp

Bay leaf (indian bay leaf)1

Tarragona sprig (or parsley)

Paprika½ tsp

Fresh cream (thickened cream, heavy cream)⅔ cup

Saltto taste

Method

6 steps

1Cook the lobsters, pick out the meat and chill it. Break up the shells.
2Fry shells in butter until they smell toasty, then add onion, carrot, celery and garlic.
3Stir in tomato puree and paprika, then add brandy and wine and let them bubble down.
4Add stock, rice, bay leaf and tarragon. Simmer gently.
5Remove bay leaf, blend everything well, then strain through a fine sieve, pressing hard.
6Return to the pan, add cream and chopped lobster meat and warm through. Season.

Serve it like this

Ladle into warmed cups or shallow bowls, add a few pieces of lobster on top, a swirl of cream and a pinch of paprika.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

France

Lobster bisque

Velvet in a bowl, brandy in the base and every bit of shell put to work.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

90 minTime

19 gProtein each

mildSpice

Nothing wasted2 chapters · 1 min read

Make it your way

Grandma's wayA French cream soup built on lobster shells, thickened with rice.

The original

384kcalsame

19 gproteinsame

2 gfibresame

90minutessame

Lobster bisque.

Per serving, worked out from the ingredient table.

Ingredients

Lobster2 small lobsters, about 250 g meat, shells kept

Butter3 tbsp plus 1 tsp

Onion1 small, chopped

Carrot1, chopped

Celery1 stick, chopped

Garlic2 cloves

Tomato puree¼ cup

Brandy2 tbsp

Dry white wine½ cup

Fish stock4 cups

Rice2 tbsp

Bay leaf (indian bay leaf)1

Tarragona sprig (or parsley)

Paprika½ tsp

Fresh cream (thickened cream, heavy cream)⅔ cup

Saltto taste

Method

6 steps

1Cook the lobsters, pick out the meat and chill it. Break up the shells.
2Fry shells in butter until they smell toasty, then add onion, carrot, celery and garlic.
3Stir in tomato puree and paprika, then add brandy and wine and let them bubble down.
4Add stock, rice, bay leaf and tarragon. Simmer gently.
5Remove bay leaf, blend everything well, then strain through a fine sieve, pressing hard.
6Return to the pan, add cream and chopped lobster meat and warm through. Season.

Serve it like this

Ladle into warmed cups or shallow bowls, add a few pieces of lobster on top, a swirl of cream and a pinch of paprika.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lobster bisque

Make it your way

Ingredients

Method

Lobster bisque

Make it your way

Ingredients

Method

Make it a meal