Jumping fish

French bisque with lobster (bisque d’Homard)

  • persons
  • cooking time: 50
  • difficulty

Ingredients

  • 2 live lobsters (500-600 g)
  • 2 l court-bouillon (or so much as the lobsters underneath)
  • 1 onion, in rings
  • 1 leek, in rings, without green
  • 1/2 fennel, sliced
  • 2 cloves of garlic, finely chopped
  • 1 tin of tomato puree (à 70 g)
  • 150 ml cognac
  • 200 ml white wine
  • 1 l fish stock
  • bouquet garni (fresh parsley leaves, thyme and 1 bay leaf, wrapped in string)
  • 1/2 tl ground allspice d'Espelette
  • 40 ml cream
  • archide oil, for frying
  • salt and pepper

How to prepare

Bisque is a seafood soup from the French cuisine. This variant with lobster (bisque d’Homard), cream and cognac is particularly rich in flavour. See in this video how to cook lobster in the most humane way.

Preparation

  • 1 Boil the lobsters for 8 minutes in boiling water with salt or court broth and rinse them under cold, gently running water.
  • 2 Break the tail and get the meat out. Crack the scissors and remove the meat with a lobster fork. Keep the lobster meat. With a large knife, chop the armor of the head, the small legs and the middle part of the lobster coarsely.
  • 3 In 3 tablespoons of oil, fry the lobster pan in a thick-bottomed pan over a high heat for 5 minutes. Add the onion, leek and fennel and fry for another 5 minutes while stirring well. Add the garlic and after 1/2 minute add the tomato puree. Fry this for 1 minute while stirring. Deglaze with the cognac.
  • 4 Add the white wine and then the stock. Add the bouquet garni and the allspice d'Espelette. Mix everything well with a wooden spoon. Season to taste with salt and pepper. Put the lid on the pan and let it simmer on low heat for 30-40 minutes.
  • 5 Meanwhile, cut the lobster meat into chunks.
  • 6 Remove the bouquet garni from the pan and sieve the mixture through a passing sieve. If you don't have a pass sieve, you can also crush the lobster pan with, for example, a pestle masher and then pass the mixture through a ball sieve.
  • 7 Put the sieved soup in a pan back on low heat. First heat the lobster meat for 2 minutes, then remove it from the pan. Add the cream and leave on low heat for 2 minutes while stirring.
  • 8 Divide the pieces of lobster over the plates and pour the soup over them.