Lobster Bisque

Ingredients

• 2 lobsters (about 750 g)
• 2 tbsp plant oil
• 4 tbsp tomato paste
• 40 ml cognac
• 2 onions
• 3 Carrots
• 2 stalks celery
• 5 sprigs thyme
• 1 handful parsley
• 1 can saffron (0.1 g)
• pepper (ground)
• 150 ml Heavy Cream
• 1 tbsp Cornstarch
• Salt
• lobster shells
• Chervil leaves

Instructions

1. 1.

   Cook the lobsters in boiling water for about 10 minutes (longer if larger). Remove, let cool, then separate claws and tail and extract the meat. Chop the shells and discard the innards. Reserve about 2–3 l of cooking liquid.

2. 2.

   Roast the shells in hot oil. Briefly sauté about 3 tbsp tomato paste and flambé with cognac. Cover with cooking liquid and simmer gently for about 20 minutes.

3. 3.

   Meanwhile, for the vegetable stock, place the prepared vegetables (peeled and diced) in a small pot and cover with broth. Add thyme, parsley, and saffron; simmer for about 15 minutes. Then stir in the remaining tomato paste and season with pepper.

4. 4.

   Strain the lobster stock through a fine sieve into another pot, then pass the vegetable stock through it to extract the flavor from the vegetables.

5. 5.

   Bring the lobster soup back to a boil and enrich with cream. If more volume is needed, let it reduce further. Bind with cornstarch mixed in some cooking liquid.

6. 6.

   Season with salt and pepper.

7. 7.

   Arrange the diced lobster meat decoratively on glasses and pour the hot bisque over it.

8. 8.

   Garnish with shells and chervil leaves, then serve sprinkled with fresh pepper.