Boil the lobsters 8 minutes in court bouillon. Strain and keep the cooking water. Remove the lobster meat from the armor and  keep the meat from the scissors apart. Cut the waste into pieces. Fry onion, shallot and carrot along with the lobster  waste in butter. Add bay leaf, white wine, broth and lobster meat and leave to simmer for 30 minutes. Strain the soup into a  cooking pot. Add the tomato puree and lobster stock and leave to simmer and bind if necessary. Pour the bisque in  mini marmites. Scoop a little cream in the soup before serving. Add a dash of Cognac and chopped parsley.

Lobster bisque

living lobsters

court bouillon

carrots into cubes

onions

chopped shallots -

celery

Cognac

white wine

cream

tomato paste

fish stock

laurel

butter

smooth flour -

chopped parsley

A Recipe Guide For The Amateur Chef Belgian Cuisine

Lobster bisque

Boil the lobsters 8 minutes in court bouillon. Strain and keep the cooking water. Remove the lobster meat from the armor and  keep the meat from the scissors apart. Cut the waste into pieces. Fry onion, shallot and carrot along with the lobster  waste in butter. Add bay leaf, white wine, broth and lobster meat and leave to simmer for 30 minutes. Strain the soup into a  cooking pot. Add the tomato puree and lobster stock and leave to simmer and bind if necessary. Pour the bisque in  mini marmites. Scoop a little cream in the soup before serving. Add a dash of Cognac and chopped parsley.

living lobsters

court bouillon

carrots into cubes

onions

chopped shallots -

celery

Cognac

white wine

cream

tomato paste

fish stock

laurel

butter

smooth flour -

chopped parsley

a recipe guide for the amateur chef Belgian Cuisine