French cuisine

Easy

Lobster Bisque and Bruschetta

Name: Lobster Bisque and Bruschetta
Prep time: 15 min
Cook time: 1 hr 25 min
Total time: 1 h 40 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 medium Lobster; 1 tbsp. White vinegar; 1 tbsp. Vegetable oil; 2 tbsp. Butter; 1 clove Garlic; 1 Medium Carrot; 1 stalks Leek; 1 large Onion; 1 tbsp. Tomato paste; 1/3 cup Brandy; 3 sprigs Fresh Thyme; 1 leaf Bay leaf; 3 stalks Parsley stems; 1 tbsp. Cooking oil; 2 tbsp. Butter; 2/3 tsp. Ground salt; 1/2 cup Rice; 1 clove Garlic; 1 tsp. Fresh Basil; 1 cup Tomato, chopped; 1/2 tsp. Olive oil; 1/2 tsp. Balsamic vinegar; 1 piece Long Cracker; 1/3 cup Heavy cream

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The creamy and silky texture of lobster bisque makes it the perfect starter for an elegant dinner party. As an added bonus, the mild seafood aroma will transport you and your guests to the beach. I like to pair it with a light bruschetta to cut through the richness of the cream.

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr 25 min

TOTAL TIME: 1 hr 40 min

1 SERVING

Ingredients:

1 medium Lobster
1 tbsp. White vinegar
1 tbsp. Vegetable oil
2 tbsp. Butter
1 clove Garlic
1 Medium Carrot
1 stalks Leek
1 large Onion
1 tbsp. Tomato paste
1/3 cup Brandy
3 sprigs Fresh Thyme
1 leaf Bay leaf
3 stalks Parsley stems
1 tbsp. Cooking oil
2 tbsp. Butter
2/3 tsp. Ground salt
1/2 cup Rice
1 clove Garlic
1 tsp. Fresh Basil
1 cup Tomato, chopped
1/2 tsp. Olive oil
1/2 tsp. Balsamic vinegar
1 piece Long Cracker
1/3 cup Heavy cream

Directions:

Step 1

Parboil the lobster: Fill a stockpot with water and ½ cup of white vinegar. Bring the water to a rolling boil and add a whole lobster. Blanch the lobster for 2 to 3 minutes and remove it immediately.

Step 2

Extract all of the meat from the shells.

Step 3

Clean the carcass of the lobster and discard the tomalley found inside the body. Cut the body into smaller pieces and rinse under running water. Set the tails and claws aside.

Step 4

Lobster stock: Add 1 tablespoon of vegetable oil and 2 tablespoons of butter into a dutch oven over medium-high heat.

Step 5

Right after the butter melts add in the lobster carcass and the meat (Excluding the tail and claws). Sauté for about 5 minutes.

Step 6

Add in 1 clove of garlic, carrot, one finely chopped large onion, and saute for another 5 minutes. Add in a tablespoon of tomato paste and cook for an additional 2 minutes.

Step 7

Flambé with brandy or cognac and fill the dutch oven with enough cold water to cover the lobster carcass.

Step 8

Add in 3 sprigs of thyme, 1 bay leaf, 3 parsley stalks, and leave to simmer for 30 to 40 minutes over medium-low heat.

Step 9

Strain the stock through a large-mesh sieve and again through a fine-mesh strainer or chinois. Save the remaining lobster meat on the side and discard the rest.

Step 10

Pour the lobster stock back into the dutch oven and put on medium-low heat. Add crushed tomatoes, ½ cup of rice, and salt. Simmer for about 30 minutes or until the rice is very tender.

Step 11

Heat skillet, add 1 tbsp of oil and 2 tbsp of butter, add in the tail and claws and cook for about 5 to 7 minutes over low heat.

Step 12

Take the meat out and cut into small pieces. Set aside.

Step 13

Bruschetta: In a small pot, blanch 1 clove of garlic 3 times for about 2 minutes each time to remove the strong odor.

Step 14

Finely dice the garlic. Add the garlic, chopped basil leaves, and 1 finly diced tomato to a medium-sized bowl and mix. Add in a tablespoon of olive oil, balsamic vinegar, and mix.

Step 15

Place the mixture on a slice of baguette or a cracker and set aside.

Step 16

Using a hand blender or a regular blender, blend the bisque. Check for seasoning and add more salt if needed.

Step 17

Add ⅓ cup of cream and mix well.

Step 18

Place the lobster tail and any other remaining meats on the bottom of a bowl. Pour the lobster bisque over the meat and serve with the bruschetta on the side.