Decadent Lobster Elegance
Decadent Lobster Elegance
Ingrediënten
- 700 g lobster
- 100 g butter
- 50 g carrots diced
- 1 small onion chopped
- ½ bay leaf
- Pinch of thyme
- 2 sprigs of fresh flat-leaf parsley
- 3 tablespoons Cognac
- 75 ml dry white wine
- 125 ml fish stock
- 50 g plain flour
- 350 ml boiling milk
- 3 tablespoons double cream
- Salt and freshly ground black pepper
Instructies
Lobster Prelude:
- Crack the lobster claws and cut the body and tail into four or five pieces.
- Set aside.
Vegetable Saunter:
- Sauté the carrots and chopped onion in 25g/1oz of butter for 5 minutes.
Lobster Ballet:
- Add the bay leaf, thyme, parsley, and lobster pieces.
- Cook for about 5 minutes until the lobster turns red.
- Add 2 tablespoons of Cognac and ignite.
Flame Embrace:
- When the flames die down, add the white wine and fish stock.
- Simmer for 20 minutes.
Lobster Unveiling:
- Remove the meat from the lobster, reserving the shells and broth.
Roux Symphony:
- In a separate saucepan, melt the remaining butter.
- Add the flour and cook, stirring constantly, for 2 minutes to make a roux.
Milk Fusion:
- Gradually add the boiling milk, whisking or stirring until smooth.
Shell Infusion:
- Crush the lobster shells and add them to the sauce.
- Pour in the reserved broth with the vegetables.
- Simmer, covered, for 1 hour.
- Strain through a sieve into a clean pan.
Creamy Overture:
- Bring the strained liquid to a boil and stir in the double cream.
Finale:
- To serve, add the lobster meat and the remaining Cognac.
- Season with salt and pepper.
- Serve the Decadent Lobster Elegance hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this luxurious Lobster Bisque with a rich and buttery Chardonnay or a Champagne. The wine’s complexity and effervescence will complement the velvety texture and rich flavors of the bisque, creating a dining experience fit for royalty. Cheers to indulgent sips and exquisite bites!
Nutritional Information
Calories: 480 kcal | Carbohydrates: 16 g | Protein: 24 g | Fat: 32 g | Fiber: 1 g | Sugar: 5 g
