Lobster Soup (Bisque d’homard)
Soups • European
Description
Recipe by John Smith.
Ingredients
- Olive Oil 0 fl oz
- Carrot 1 piece
- Onion 1 head
- Celery salt 1 piece
- Leek 1 piece
- Fennel ⅓ piece
- Garlic 2 cloves
- Lobster tails 1 piece
- Sea Bass 1 piece
- Baking Tomatoes 15 oz
- Brandy 0 fl oz
- Fish Oil 15 fl oz
Step-by-Step Guide
Step 1
In a large pot, heat the olive oil and add all the finely chopped vegetables except for the garlic. Sauté until softened for 5-6 minutes.
Step 2
Add the garlic and mix well.
Step 3
Cut off the tail of the lobster and add a large piece to the pot, keeping the shell on.
Step 4
Clean the fish and cut off the head. Cut into large pieces and add to the pot.
Step 5
Add the tomatoes and fish stock, mix well, reduce the heat, and cook for 20 minutes.
Step 6
Pour the soup into a blender and blend until smooth. Strain through a sieve. Pour back into the pot and gently reheat.
Step 7
Add a good splash of brandy, season with salt to taste, and serve.
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