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Ingredients
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Lobster Bisque
Crab Confit
Chive Crema
Method
Lobster Bisque
- 1
- 2
- 3
Deglaze the Pot
Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pot to get all the flavor off.
- 4
Simmer
Add fish stock, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 5
Blend and Strain
Remove from heat, discard bay leaves, and use an immersion blender to purée the bisque until smooth. Strain through a fine-mesh sieve back into the pot.
- 6
Add Cream
Stir in heavy cream and adjust seasoning if necessary. Keep warm on low heat until ready to serve.
Crab Confit
- 7
Prepare the Confit
In a small saucepan, combine olive oil, garlic, thyme, and lemon zest. Heat gently over low heat for about 15-20 minutes, making sure it does not boil.
- 8
Add Crab
Once the oil is aromatic, remove from heat and add crab meat. Let it sit in the oil for 10 minutes to absorb the flavors.
Chive Crema
- 9
Mix the Crema
In a bowl, combine sour cream, chopped chives, lemon juice, and salt. Mix well and refrigerate until ready to use.