Creme De Lagosta Recipe

Preparation Steps

1. 1

   Cook the Lobster

   Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8-10 minutes until they are bright red. Remove the lobsters and let them cool. Reserve the cooking water for later.

2. 2

   Extract Lobster Meat

   Once the lobsters are cool, remove the meat from the claws and tails. Chop the meat into bite-sized pieces and set aside. Reserve the shells.

3. 3

   Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté until they are softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.

4. 4

   Build the Base

   Add the tomato paste to the vegetables and stir for a minute. Pour in the white wine and scrape up any bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

5. 5

   Add Stock and Seasoning

   Add the fish/seafood stock, reserved lobster shells, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

6. 6

   Blend the Soup

   Remove the bay leaf and lobster shells from the soup. Use an immersion blender or a regular blender to puree the soup until smooth.

7. 7

   Finish with Cream

   Return the soup to low heat and stir in the heavy cream and lemon juice. Add the reserved lobster meat and heat until warmed through. Adjust seasoning to taste.

8. 8

   Serve

   Ladle the bisque into bowls and serve hot, garnished with fresh herbs if desired.