Lobster bisque, a creamy soup without cream
The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like to eat. You could throw it away, or use it for another preparation.
I usually have bags with poultry bones or fish remains in my freezer, if there is place for it, to use at a later stage.
Here, the lobster remains were put to use the following day. A bisque is a creamy seafood soup. I did not add any cream, but you can.
- Shells of a lobster
- One leek
- Two onions
- One tin of tomato paste (can be replaced by a reduced home-made tomato sauce)
- Bouquet garnie of mixed dried herbs
- One litre of seafood or fish stock (an Ariake sachet)
- A glass of Banyuls
- Piment d’Espelette Basque peper
- 80 grammes of flour
- Two tablespoons of olive oil
- Some cooked prawns
- Chopped chives
- Some green peas
- Pound the lobster shells to break them further apart.
- Slice the white part of the leek and cut the peeled onions in parts.
- Heat the oil in a large pan and add the shells, let it cook on high heat for 10 minutes, stirring regularly. (This is called ‘faire suer’ in French; to let sweat. It lets the juices come out).
- Add the leek and onion and continue for another 10 minutes.
- Sprinkle the flour over the ingredients and stir.
- Pour the fish stock, white wine and Banyuls in the pan.
- Add the herbs, the Espelette pepper and the tomato paste.
- Cook for at least 30 minutes, stirring regularly.
- Pour the contents of the pan through a sieve into a large container or another pan. Taste for salt and pepper. Keep warm until serving.
- Optionally, you can add some cream, cooked and peeled prawns, chives and/or green peas on top of the the serving bowls with bisque.