Thursday, March 22, 2012

Lobster Bisque

We have just started our Mad about Lobster Week here at the Moevenpick Hotel in Accra and I hope you don't mind me sharing some of our favorite recipes. I am now since one week here and have settled quite well. Of course it is a huge difference from working on a ship to coming here, but so far I truly enjoy the challenge.
We are having just eight nice dishes on the menu, one of them you can find a photo on my Face Book page. I have to say it is difficult for me to choose a favorite, so I start with the Lobster Bisque, an all time classic and favorite. It is actually not difficult to make at all, but one has of course to find the lobster shells first, but here si the recipe

1 kg Lobster Shells
2 l Vegetable stock
250 g Onions
150 g Carrots
150 g Leeks
150 ml Whitewine
50 g Tomato paste
1 ea Bayleaf
2 ea Cloves
5 ea Peppercorns black
1 l Cream
30 g Tomato Paste
Salt, Pepper

10 small lobster tails

1 big dash of nice Cognac
Cut the vegetables in cubes
Roast the shells in a bit oil, add the vegetables and roast for another 5 minutes. Make sure nothing burns but it can have a bit color
Add Tomato paste and roast for one more minute, than add vegetable stock and spices.
Bring to a boil and then simmer for 45 minutes, strain
Reduce a little, add the cream and season to taste
Add the second bit of tomato paste to color the soup a bit more
You should have about 2 litres of Bisque, then the taste and concentration will be perfect
Take one small lobster tail per person, or half a one depending on budget, fry it slightly in a bit olive oil
Just before serving add the Cognac to the bisque, like this you get the full flavor, maybe top with a little whipped cream and serve immediately

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