Lobster bisque for a special dinner

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By Ángela

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.

lobster bisque

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If you have to prepare a special dinner for someone who likes seafood, this lobster bisque recipe is going to love it

lobster bisque
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Fish
  • Rations: 4
  • Total time:

Ingredients

  • 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

Preparation

  1. Cook the vegetables for 5-6 minutes in boiling salted water; We went through cold water and reserved.

  2. Cut 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. Flambé with the brandy, remove from the casserole and reserve.

  5. In the same casserole, add the chopped onions and shallots. Once transparent, add the fried tomato with the fine wine. Let cook until a third is reduced and add the fish broth. Cook for 30 minutes, grind and strain. We season to taste.

  6. Next, we added the vegetables that we had reserved together with the lobster. We boil everything together for 5 minutes.

  7. Sprinkle with finely chopped tarragon and freshly ground black pepper.

  8. Put some boiled rice on the plate as a garnish.

Ready to taste!


Discover other recipes of: Holidays and Special Days, Valentine's recipes, Soup Recipes, Seafood recipes

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  1.   Ana Rebeca Vasquez Alonzo said
    ago 4 years

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

    Reply to Ana Rebeca Vasquez Alonzo