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Receta Traditional Lobster Bisque

Name: Traditional Lobster Bisque
Ingredients: 100 gm butter; 1 med carrot, minced; 1 med onion, finely diced; 6 x parsley stalks, broken; 1 sprg thyme; 1 x bay leaf; 1 head and tail shells of 3 rock lobsters, lightly crushed; 150 ml brandy; 300 ml white wine; 1 1/2 lt white stock or possibly court-bouillon; 3 Tbsp. rice flour; salt & pepper; 150 ml lightly whipped cream; cayenne pepper

de Global Cookbook

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Ingredientes

100 gm butter
1 med carrot, minced
1 med onion, finely diced
6 x parsley stalks, broken
1 sprg thyme
1 x bay leaf
1 head and tail shells of 3 rock lobsters, lightly crushed
150 ml brandy
300 ml white wine
1Â 1/2 lt white stock or possibly court-bouillon
3 Tbsp. rice flour
Â Â salt & pepper
150 ml lightly whipped cream
Â Â cayenne pepper

Direcciones

Heat the butter in a pan, then add in carrot and onion. Saute/fry till a light brown . Add in the thyme, bay leaf and parsley stalks and stir well till fragrant.
Add in the crushed lobster and continue to cook for a further 5 min.
Remove from the heat and puree the contents of the pan in a food processor, a little at a time. Return the processed mix to the rinsed out saucepan, add in the brandy & white wine and simmer to reduce by a 1/4, about 20 min. Then add in the stock and simmer for 15 min.
Pass this the soup through a mouli or possibly food mill to remove the solids.
In a bowl mix the rice flour with a little of the soup, then add in this to the rest of the soup.
Return the pan to the heat, adjust the seasoning with salt and pepper then simmer for ten min. Pass through a fine sieve (this is optional - it will give you a silky smooth soup byt is not essential). Keep warm.
To serve, pour soup into bowls, top with a dollop of semi whipped cream and a healthy pinch of cayenne pepper.