Bisque De Homard Avec Truffe Recipe
lobster tail roti, parsnip curry, confit de shallot, fines herbes pistou
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Preheat the oven to 375°F (190°C). Lightly season the lobster tails with salt and pepper. Place them on a baking sheet and roast in the oven for about 12-15 minutes, or until the meat is opaque and cooked through. Remove from the oven and set aside.
- 2
Make the Parsnip Curry
In a pot, melt 2 tablespoons of butter over medium heat. Add chopped shallots and minced garlic, cooking until translucent. Then, add diced parsnips, curry powder, and coconut milk. Simmer until the parsnips are tender, about 15 minutes. Blend the mixture until smooth, then season with salt and pepper to taste.
- 3
Prepare the Herb Pistou
In a blender, combine fresh herbs, remaining butter, and truffle oil. Blend until smooth. Adjust seasoning if necessary.
- 4
Serve
In a bowl, ladle the parsnip curry as the base. Slice the roasted lobster tails and place on top. Drizzle with the herb pistou and garnish with extra herbs if desired.
