Lobster in bisque sauce

Based on 6 ratings
Sponsored
Dounia Silem

Dounia Silem

www.doo-eat.fr

“Today I'm sharing a recipe that couldn’t be more fitting than on the French coast: Breton lobster in a bisque sauce – a dish perfectly representative of this wonderful place.”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
Breton blue lobster (alive)
carrot
shallots
2 cloves garlic
2 tbsp olive oil (divided)
10 g thyme
bay leaf
15 g parsley
1 tsp tomato paste
400 g peeled tomatoes (canned)
200 ml sweet white wine
1 tsp ground Piment d'Espelette
400 ml sour cream
salt
pepper
ground Piment d'Espelette
parsley for serving
Metric
Imperial

Utensils

  • 2 bowls
  • scissors
  • peeler
  • slotted spoon
  • 2 pots
  • cutting board
  • knife
  • pot
  • bowl
  • rubber spatula
  • sieve
  • whisk
  • frying pan

Nutrition per serving

Cal
837
Protein
48g
Fat
56g
Carb
17g

Step 1/4

Fill a large pot or cocotte with water, bring to a rapid boil, and salt generously. Stun and drop the lobster head first into the boiling water. Cover and cook for approx. 5 - 8 min. Meanwhile, peel and chop the carrot, shallots, and garlic cloves. Transfer to a bowl and set aside. Transfer the lobster to another pot and cover with cold water to stop the cooking process. Once cool enough to handle, transfer to a cutting board. Remove the tail. Remove the claws. Discard any remains and save the shells in a separate bowl. Remove claw meat. Remove tail meat and set aside. Cut off legs and add tail to saved shells. If it's a female lobster, scrape out the red coral (roe) and set aside.
  • 1 Breton blue lobster
  • 1 carrot
  • 2 shallots
  • 2 cloves garlic
  • salt
  • 2 bowls
  • scissors
  • peeler
  • slotted spoon
  • 2 pots
  • cutting board
  • knife

Fill a large pot or cocotte with water, bring to a rapid boil, and salt generously. Stun and drop the lobster head first into the boiling water. Cover and cook for approx. 5 - 8 min. Meanwhile, peel and chop the carrot, shallots, and garlic cloves. Transfer to a bowl and set aside. Transfer the lobster to another pot and cover with cold water to stop the cooking process. Once cool enough to handle, transfer to a cutting board. Remove the tail. Remove the claws. Discard any remains and save the shells in a separate bowl. Remove claw meat. Remove tail meat and set aside. Cut off legs and add tail to saved shells. If it's a female lobster, scrape out the red coral (roe) and set aside.

Step 2/4

In a fresh pot or cocotte, heat half the olive oil over medium-high heat. Add the carrot, shallots, and garlic. Sauté for approx. 1 min. Stir in the lobster shells, thyme, bay leaf, parsley, and tomato paste. Add the tomatoes and wine and season with Piment d'Espelette, salt, and pepper. Cover and cook for approx. 20 min. over medium heat. Stir in the sour cream and reserved roe, should you have had a female lobster. Reserve and rinse lobster head and tail for plating. Salt to taste.
  • 1 tbsp olive oil
  • 10 thyme
  • 1 bay leaf
  • 15 parsley
  • 1 tsp tomato paste
  • 400 peeled tomatoes
  • 200 ml sweet white wine
  • 1 tsp ground Piment d'Espelette
  • 400 ml sour cream
  • salt
  • pepper
  • pot
  • bowl
  • rubber spatula

In a fresh pot or cocotte, heat half the olive oil over medium-high heat. Add the carrot, shallots, and garlic. Sauté for approx. 1 min. Stir in the lobster shells, thyme, bay leaf, parsley, and tomato paste. Add the tomatoes and wine and season with Piment d'Espelette, salt, and pepper. Cover and cook for approx. 20 min. over medium heat. Stir in the sour cream and reserved roe, should you have had a female lobster. Reserve and rinse lobster head and tail for plating. Salt to taste.

Step 3/4

Remove the lobster-vegetable mixture from the heat and strain through a sieve into a clean pot. Remove as much liquid as possible and discard solids. Set pot over low heat and reduce into a thick sauce, whisking occasionally.
  • sieve
  • pot
  • whisk

Remove the lobster-vegetable mixture from the heat and strain through a sieve into a clean pot. Remove as much liquid as possible and discard solids. Set pot over low heat and reduce into a thick sauce, whisking occasionally.

Step 4/4

Meanwhile, set a frying pan over medium-high heat. Add the remaining olive oil and fry lobster tail and claw meat for approx. 1 min. on each side. Season with Piment d'Espelette. Plate lobster shell and fill with parsley. Add lobster meat and season with more Piment d'Espelette to taste. Add bisque sauce. Enjoy!
  • 1 tbsp olive oil
  • ground Piment d'Espelette
  • parsley for serving
  • frying pan

Meanwhile, set a frying pan over medium-high heat. Add the remaining olive oil and fry lobster tail and claw meat for approx. 1 min. on each side. Season with Piment d'Espelette. Plate lobster shell and fill with parsley. Add lobster meat and season with more Piment d'Espelette to taste. Add bisque sauce. Enjoy!