How do you keep the lobster bisque?

Name: Lobsterbisque
Cook time: 2 min
Total time: 2 min
Yield: 2 liters
Ingredients: 1.5 kg of lobster; 1 kg of fish waste; 3 tbsp peanut oil; 1 TL CAYENNEPERPER; 1 tbsp black pepper; Pepper and salt; 4 branches of thyme; 2 bay leaves; 1 ball of garlic; 4 branches celery; 4 carrots; 3 big onions; 500 ml semi -sweet white wine; 150 g tomato puree; 90 g butter; 100 g flower; Finely chopped parsley; Possibly a dash of cream

Refrigerator: Store the bisque for a maximum of 2 days in an airtight container. Frozen: The bisque can be stored in the freezer for up to 3 months. Make sure you let the bisque cool completely before you freeze it. Re -warming: heat the bisque slowly over a low heat, with regular stirring. If necessary, add a little water or broth to maintain the desired consistency.

Lobsterbisque

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Make a classic lobster bisque that adorns every party table. Perfect for preparing and freezing in larger quantities.

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Ingredients

What do you need?

Quantity: 2 liters

1.5 kg of lobster
1 kg of fish waste
3 tbsp peanut oil
1 TL CAYENNEPERPER
1 tbsp black pepper
Pepper and salt
4 branches of thyme
2 bay leaves
1 ball of garlic
4 branches celery
4 carrots
3 big onions
500 ml semi -sweet white wine
150 g tomato puree
90 g butter
100 g flower
Finely chopped parsley
Possibly a dash of cream

Preparation method

How do you make this?

Heat the peanut oil in a large stew and fry the lobster pieces firmly for about 10 minutes.

Add the peeled and cut vegetables, garlic, thyme, bay leaf and all herbs. Let everything bake stirring for another 10 minutes.

Deglaze with the white wine, add the tomato puree and fish waste. Fill the pot at the top with water and let the soup simmer for an hour.

Sieve the broth in several times and express the solid components well to absorb all juices.

Melt the butter in the stew and add the flour in one go. Bake for 2-3 minutes until the flower flavor disappears.

Add part of the sifted broth and beat the lumps. Then add the rest of the broth, bring to the boil and possibly mix with a hand blender to smooth the soup.

Taste and season if necessary. If you want to make the bisque creamy, add a dash of cream in the bags, not in the big pot, to prevent the bisque from becoming sour quickly.

Spoon the bisque in bags and finish with lobster pieces and finely chopped parsley.

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