Lobster Bisque

Name: Lobster Bisque
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 small lobster tails; 1 small carrot; 3 tomato; 1/2 leek; 1 onion; 1 tsp peppercorns; 1 bay leaf; 2 tsp flour; 1 tsp oil; 500 ml fish stock (low salt); 10 ml cream (optional); 500 ml water; salt and pepper (if needed)

Erica Leung @cook_4046734

HK/ UK

Lobster Bisque is originated from France. This is a creamy, vegetable base seafood soup. Traditional Lobster Bisque is usually highly seasoned, but in my recipe, I tried to lower the use of seasoning to create a lighter flavour for the soup. Please try it out :)

Erica Leung @cook_4046734

Saved

Ingredients

40 mins

2 servings

2small lobster tails
1small carrot
3tomato
1/2leek
1onion
1 tsppeppercorns
1bay leaf
2 tspflour
1 tspoil
500 mlfish stock (low salt)
10 mlcream (optional)
500 mlwater
salt and pepper (if needed)

Saved

Steps

40 mins

1

Boil water and cook the lobster for 5 mins. Then transfer the lobster into cold water. Remove the shells and set aside. Cut lobster meat into small pieces and set aside.
2

Now boil fish stock together with the lobster shells, bay leaf, 1/2 onion and peppercorn. Simmer the stock for 20 mins. Sieve the stock to remove all the unwanted shells in the stock base.
3

Meanwhile, cut all the vegetables into small pieces can set aside.
4

In a saucepan, heat oil and cook all the chopped vegetables until soften over medium. Add flour and cook for 3 min or until all the flour are cooked.
5

Now, carefully add in stock to the vegetables and cook for 10 min. Using a hand mixer, blend soup until smooth. Add cream (if you want) and cook for another 10 min over medium heat.
6

Meanwhile, gently grill the lobster meat in the oven for 5 min. Serve the soup in a bowl and top with grilled lobster meat and parsley. Season with salt and pepper if needed.