Lobster Bisque
2015-03-13 11:23:52
Yields 4
Nutrition Facts
Serving Size
2048g
Yields
4
Amount Per Serving
Calories 537
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 398mg
133%
Sodium 1384mg
58%
Total Carbohydrates 43g
14%
Dietary Fiber 6g
25%
Sugars 9g
Protein 54g
Vitamin A
27%
Vitamin C
52%
Calcium
40%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 kg Lobster Paste
- ½ cup Tomato Paste
- 1 tbsp Fennel Seed
- 6 Liters Water
- 9 oz Red Onion
- ½ oz Ginger
- 1 oz Garlic
- 8 oz Fennel
- 8 oz Tomato
- ½ tsp White Pepper
- 30 grams Lemon Juice
- 3 oz White Rice
- ¼ cup Brandy
- ½ cup 35% Cream
- Salt
Instructions
- 1. Put the first four ingredients in a sauce pot. Cook at a simmer for 1 - 1 ½ hours. The liquid should reduce by 1/3. Strain the liquid through a mesh strainer or chinois.
- 2. Take the remaining 4 liters of stock and set it aside.
- 3. In a wide based pan with roughly ¼ cup cooking oil or butter sauté onion, ginger, fennel and garlic on medium heat. Once the vegetables start to soften add the tomatoes and allow the tomatoes to cook out and break down.
- 4. Once the tomatoes are coating the rest of the vegetables add your brandy(optional). Allow the alcohol to cook and then add your rice, pepper, and lobster stock. Cook at a light simmer until the rice has softened.
- 5. Add small increments to the blender and buzz for one-two mins on high. When the liquid is hot there is added pressure, be careful of this when using the blender.
- 6. Pass the bisque again through a fine mesh strainer.
- 7. After all the ingredients have been buzzed, passed and put into a fresh pot, return the pot to the heat and once again bring the liquid to a simmer.
- 8. Whisk in the cream and the lemon juice, season with salt and enjoy.
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