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Ingredientes
- 2 ounce butter
- 1/4 c. flour
- 1 x lobster - (abt 1 1/2 lbs)
- 1 x celery stalk
- 1 med onion
- 1/2 c. French brandy
- 1 x shallot minced
- 1 quart fish stock
- 1/4 c. white wine
- 1 pch saffron
- 1 tsp tomato puree
- 1 c. heavy cream
- 1 Tbsp. lobster base Puff pastry dough Egg wash
Direcciones
- Make a roux with butter and flour.
- Break the lobster up into sections. Roughly chop the celery and onion (white mirepoix). Brown the onions, celery, and lobster meat in a 425 degree oven; stir every 10 to 15 min.
- Remove from the oven when browned and place on the range; flame with French brandy. Add in the shallots, fish stock, and white wine; let simmer for at least 1 hour. Cold slightly and strain through a fine sieve.
- To the strained bisque, add in the saffron, tomato puree, cream, and lobster base to taste. Thicken the bisque with the roux to desired consistency At time of service, fill six oven-proof serving dishes with the bisque. Egg wash the rim of each dish and top with the puff pastry dough. Egg wash the puff pastry and bake in 425 degree oven till golden and puffed.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 144 | 55% |
| Total Fat 16.35g | 20% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 663mg | 28% |
| Potassium 285mg | 8% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.12g | 1% |
| Protein 9.23g | 15% |
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