Lobster Bisque
When you eat lobster, you often discard the best part - the shells. The shells can be used to make a wonderful stock. This bisque is full of flavor and spice - from curry powder and chiles, as well as root vegetables and ginger. I transform this into a truly decadent dish by adding a few drops of champagne just as I am serving - but that is optional. In order for the shells to release as much flavor as possible, they are exposed to extreme heat - I use my grill (less odor inside that way) but you can also use your broiler.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
lobster shells from 1 to 2 lobsters
2 whole heads of garlic
2 small yellow onions
1 whole fresh ginger root, 2 inches long
1 carrot, chopped
1 celeriac, chopped
1 red hot chili pepper
1 tablespoon curry powder
1 small pinch saffron
3-4 bay leaves
2 cups tinned tomatoes
2 quarts (apx 2 liters) water
1 cup (2 ½ dl) heavy cream
1 cup (2 ½ dl) raw lobster meat, optional
small handful snap peas, sliced
small handful string beans, sliced
2 tablespoons lemon juice, or more to taste
champagne — a few drops/little splash, optional
PREPARATION:
Preheat your grill or turn on the broiler on your stove (450 F / 225 C).
Grill lobster shells, 1 whole garlic and both whole onions over high heat until they get black patches.
Take everything off the grill / out of the stove, put on a cutting board and cover with a kitchen towel. Smash everything using a hammer.
Put the smashed bits into a pot. Smash ginger and a fresh head of garlic the same way and add to the pot. Add carrot, celeriac, tomato and half the red hot chili pepper.
Season with curry powder, saffron and bay leaves. Add water and bring to a boil. Let it boil for about 25 minutes. Add cream and boil for a few more minutes. Add more chili pepper to taste. Sieve the bisque through a metal sieve – or a clean kitchen towel.
Place lobster meat, snap peas and string beans in soup bowls and pour the hot lobster bisque over. Season with lemon juice and salt to taste. Add a few drops of champagne just as you start eating.