Lobster Soup (Bisque d’homard)
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Recipe by John Smith.
Ingredients
- Olive Oil - 1 fl oz
- Carrot - 1 piece
- Onion - 1 head
- Celery salt - 1 piece
- Leek - 1 piece
- Fennel - ⅓ piece
- Garlic - 2 cloves
- Lobster tails - 1 piece
- Sea Bass - 1 piece
- Baking Tomatoes - 14.1 oz
- Brandy - 1 fl oz
- Fish Oil - 17 fl oz
Step by Step guide
Step 1
In a large pot, heat the olive oil and add all the finely chopped vegetables except for the garlic. Sauté until softened for 5-6 minutes.
Step 2
Add the garlic and mix well.
Step 3
Cut off the tail of the lobster and add a large piece to the pot, keeping the shell on.
Step 4
Clean the fish and cut off the head. Cut into large pieces and add to the pot.
Step 5
Add the tomatoes and fish stock, mix well, reduce the heat, and cook for 20 minutes.
Step 6
Pour the soup into a blender and blend until smooth. Strain through a sieve. Pour back into the pot and gently reheat.
Step 7
Add a good splash of brandy, season with salt to taste, and serve.
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