Bisque Di Aragosta Con Polpa Di Granchio Recipe

Directions

1. 1

   Prepare the Broth

   In a large pot, combine lobster shells and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and set aside.

2. 2

   Sauté Vegetables

   In the same pot, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for 2 minutes. Pour in the dry white wine and simmer for another 5 minutes.

4. 4

   Combine Broth

   Pour the strained lobster broth back into the pot and bring to a simmer.

5. 5

   Blend the Soup

   Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches.

6. 6

   Add Cream and Seasonings

   Stir in the heavy cream, cayenne pepper, salt, and black pepper. Simmer for another 10 minutes.

7. 7

   Serve

   Ladle the bisque into bowls and top with fresh jumbo lump crab meat and a sprinkle of chopped parsley.