Lobster bisque for a special dinner


  • 2 lobsters peeled and raw
  • A handful of green beans or peas
  • 1 spring onion cut lengthwise into 4
  • 8 Asparagus
  • 4 baby carrots
  • Flour (XNUMXg)
  • Pepper
  • Sal Island
  • Ingredients for the sauce
  • 1 l of fish broth
  • 3 Shallots
  • 2 onions
  • 1 glass of fine sherry wine
  • 5 tablespoons of homemade fried tomato
  • 1/2 glass of brandy
  • Sal Island

As a first for a dinner for someone on a special day, this lobster bisque or bisque it is a subtlety. The lobster can be exchanged for lobster, and it is advisable that you make the broth with the shellfish. You can put some boiled white rice as a garnish. Bon Appetite.


  1. Cook the vegetables for 5-6 minutes in boiling salted water; we went through cold agau and reserved.
  2. We chop each lobster tail into four pieces. Season with salt and pepper and sprinkle with flour.
  3. In a large saucepan and sauté the lobster with two tablespoons of oil for 1 minute.
  4. We flambé with the brandy, remove from the pan and reserve.
  5. In the same pot, we put the chopped onions and shallots. Once transparent, we add the fried tomato with the fine wine. Let it cook until it is reduced by a third and add the fish stock. Cook for 30 minutes, crush and strain. We season to taste.
  6. Then we add the vegetables that we had reserved along with the lobster. Boil everything together for 5 minutes.
  7. We sprinkle with very finely chopped tarragon and freshly ground black pepper. Put some boiled rice on the plate as a garnish.

Ready to taste!

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  1.   Ana Rebeca Vasquez Alonzo said

    The soup was very good, and the lobster was most delicious.
    Thank you so much for the recipe.