Lobster Bisque

Very good lobster soup for the New Year's celebration

Here is a good lobster soup that I used for the New Year's celebration. The recipe can be prepared the day before and completed in 10 minutes before serving.

There are a lot of different versions of lobster bisque, but I think this is probably my favorite. Of course it takes some time, but a lot of the time is just waiting for the broth to boil.

I am assuming that you bought a pre-cooked lobster of between 400g and 500g. If you have a raw lobster, it should be boiled quickly for about 5 minutes and allowed to cool before starting with this recipe.

I have also set this recipe to be for 2 people, but it all depends on how you want to use the soup. If this is served with a lot of other food (at a buffet, for example) it is excellent for 4 people as well. So there will be 2 large portions of this recipe.

Ingredients

Nutrition Facts*

	Total	Serving	100 g
Energy	2166.45 kcal	1083.23 kcal	101 kcal
Carbohydrates	40.97 g	20.48 g	1.91 g
Fat	152.72 g	76.36 g	7.12 g
Protein	98.24 g	49.12 g	4.58 g
Sugar	26.81 g	13.41 g	1.25 g
Salt	10.51 g	5.26 g	0.49 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Lobster Bisque

Preheat the oven to 250°C and grill.
Crack the lobster's claws and peel out the meat. Peel the tail and pick out the meat. Store the meat in a jar in the fridge until serving. Save all the shell and put this in an ovenproof dish.
Roast the shells in the oven for about 7 minutes.
Peel/finely chop the vegetables.
In a larger saucepan (3-5 litres), fry the onion, carrot and celery in the butter. Add the fennel after a few minutes and continue to saute.
Add coarsely chopped garlic, chili (finely chopped without seeds), tomato puree and paprika powder - fry for a few minutes
Then add the grilled lobster shells and fry for a minute while stirring.
Pour in the wine and give it a few minutes on high heat.
Pour in the water and add the bay leaves. Bring to a boil and let simmer for 15 minutes. Remove any foam with a spoon.
Let simmer on a low temperature for 45-60 minutes.
Remove the shells and strain the liquid into another saucepan. Squeeze the liquid out of the vegetables a little.
You can prepare up to this point. You then save the broth in the fridge until it is time to serve.
Pour the broth and cream into a saucepan and bring to the boil.
Simmer on medium heat for 5 minutes. Season with salt and cayenne pepper if needed.
Divide the lobster meat into soup bowls and then pour over the hot soup.
Garnish with dill.