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Lobster Bisque
Lobster bisque using up the lobster shells
Cooking Time 40 Minutes
Portions
1
Ingredients
Increase Portion Size
- Country Range Bay Leaves
- Country Range Star Anise
- g butter
- Leftover Lobster shells cut into chunks
- Sliced shallots
- Sliced carrot
- Stick of sliced celery
- Sliced cloves of garlic
- sprig thyme
- ml White wine
- g Tomato puree
- ltr Fish stock
- ml Brandy
- Lemon juice and zest
- Salt and pepper
-
1
Step 1
Fry the lobster bones, onion, celery, carrot and garlic in the butter then add the tomato puree -
2
Step 2
Add the white wine and reduce by half -
3
Step 3
Add the bay, thyme and star anise -
4
Step 4
Add the fish stock and bring to the boil and then simmer for 20 mins -
5
Step 5
Carefully Liquidise the stock including the shells in a tight lid food processor. This is best done when the stock has cooled slightly -
6
Step 6
Pass the mix through a fine sieve, add the brandy and reduce by half -
7
Step 7
Season to taste
Ingredients
Increase Portion Size
- Country Range Bay Leaves
- Country Range Star Anise
- g butter
- Leftover Lobster shells cut into chunks
- Sliced shallots
- Sliced carrot
- Stick of sliced celery
- Sliced cloves of garlic
- sprig thyme
- ml White wine
- g Tomato puree
- ltr Fish stock
- ml Brandy
- Lemon juice and zest
- Salt and pepper
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