French cuisine
Easy

Lobster Bisque and Bruschetta

Lobster Bisque and Bruschetta
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The creamy and silky texture of lobster bisque makes it the perfect starter for an elegant dinner party. As an added bonus, the mild seafood aroma will transport you and your guests to the beach. I like to pair it with a light bruschetta to cut through the richness of the cream.
Recipe
PRE TIME:
COOKING TIME: 0
TOTAL TIME:
1 SERVING
Ingredients:
  • 1 medium Lobster
  • 1 tbsp White vinegar
  • 1 tbsp Vegetable oil
  • 2 tbsp Butter
  • 1 clove Garlic
  • 1 Medium Carrot
  • 1 stalks Leek
  • 1 large Onion
  • 1 tbsp Tomato paste
  • cup Brandy
  • 3 sprigs Fresh Thyme
  • 1 leaf Bay leaf
  • 3 stalks Parsley stems
  • 1 tbsp Cooking oil
  • 2 tbsp Butter
  • tsp Ground salt
  • ½ cup Rice
  • 1 clove Garlic
  • 1 tsp Fresh Basil
  • 1 cup Tomato, chopped
  • ½ tsp Olive oil
  • ½ tsp Balsamic vinegar
  • 1 piece Long Cracker
  • cup Heavy cream
Directions:
Step 1
Step 1
1
Parboil the lobster: Fill a stockpot with water and ½ cup of white vinegar. Bring the water to a rolling boil and add a whole lobster. Blanch the lobster for 2 to 3 minutes and remove it immediately.
Step 2
Step 2
2
Extract all of the meat from the shells.
Step 3
Step 3
3
Clean the carcass of the lobster and discard the tomalley found inside the body. Cut the body into smaller pieces and rinse under running water. Set the tails and claws aside.
Step 4
Step 4
4
Lobster stock: Add 1 tablespoon of vegetable oil and 2 tablespoons of butter into a dutch oven over medium-high heat.
Step 5
Step 5
5
Right after the butter melts add in the lobster carcass and the meat (Excluding the tail and claws). Sauté for about 5 minutes.
Step 6
Step 6
6
Add in 1 clove of garlic, carrot, one finely chopped large onion, and saute for another 5 minutes. Add in a tablespoon of tomato paste and cook for an additional 2 minutes.
Step 7
Step 7
7
Flambé with brandy or cognac and fill the dutch oven with enough cold water to cover the lobster carcass.
Step 8
Step 8
8
Add in 3 sprigs of thyme, 1 bay leaf, 3 parsley stalks, and leave to simmer for 30 to 40 minutes over medium-low heat.
Step 9
Step 9
9
Strain the stock through a large-mesh sieve and again through a fine-mesh strainer or chinois. Save the remaining lobster meat on the side and discard the rest.
Step 10
Step 10
10
Pour the lobster stock back into the dutch oven and put on medium-low heat. Add crushed tomatoes, ½ cup of rice, and salt. Simmer for about 30 minutes or until the rice is very tender.
Step 11
Step 11
11
Heat skillet, add 1 tbsp of oil and 2 tbsp of butter, add in the tail and claws and cook for about 5 to 7 minutes over low heat.
Step 12
Step 12
12
Take the meat out and cut into small pieces. Set aside.
Step 13
Step 13
13
Bruschetta: In a small pot, blanch 1 clove of garlic 3 times for about 2 minutes each time to remove the strong odor.
Step 14
Step 14
14
Finely dice the garlic. Add the garlic, chopped basil leaves, and 1 finly diced tomato to a medium-sized bowl and mix. Add in a tablespoon of olive oil, balsamic vinegar, and mix.
Step 15
Step 15
15
Place the mixture on a slice of baguette or a cracker and set aside.
Step 16
Step 16
16
Using a hand blender or a regular blender, blend the bisque. Check for seasoning and add more salt if needed.
Step 17
Step 17
17
Add ⅓ cup of cream and mix well.
Step 18
Step 18
18
Place the lobster tail and any other remaining meats on the bottom of a bowl. Pour the lobster bisque over the meat and serve with the bruschetta on the side.
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