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

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

Method

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