Bisque
17/11/2023Bisque is a velvety cream of French origin which is typically made with crustaceans like prawns, lobsters, or crabs. Here is how you can prepare it starting from a lobster, but this recipe can also be adapted for other types of crustaceans.
Ingredients
- 1 large lobster
- 2 tablespoons of extra virgin olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 tablespoons of tomato paste
- 1 glass of brandy
- 2 liters of fish stock
- 1 bay leaf
- A few sprigs of thyme
- Salt and pepper to taste
- 200 ml of fresh cream
- 30 g of butter
Optional for garnishing:
- Whipped cream
- Chopped chives
Preparation
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Start by extracting the meat from the lobster. Detach the tail and the claws and gently remove the flesh. Break up the shell into smaller pieces which you will use for the broth.
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In a large pot, heat two tablespoons of olive oil and sauté the shell pieces for a few minutes. Add the chopped carrot, onion, and celery and continue to sauté until they are soft.
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Add the tomato paste and cook for another minute.
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Pour in the brandy and let the alcohol evaporate.
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Add the fish stock, bay leaf, and thyme. Let it simmer for about 30-40 minutes.
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Remove the mixture from the heat and strain it through a fine sieve, pressing well to extract all the juices and flavors.
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Return the liquid to the heat, add the finely chopped lobster meat and let it cook for 10 minutes.
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Incorporate the fresh cream and butter, season with salt and pepper, and cook over low heat until the bisque has slightly thickened.
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Serve hot, with a dollop of whipped cream and some chopped chives for garnish, if desired.
Curiosities
Bisque is a dish that embodies the spirit of French cuisine, capable of transforming simple ingredients into a refined dish. The word “bisque” likely derives from Biscay, a coastal area between Spain and France, known for crustacean fishing. The recipe can be personalized with the addition of various herbs or spices according to personal taste.
