Bisque à Ma Facon

Name: Bisque à Ma Facon
Ingredients: 4 shallots, chopped; 1 leek, in rounds; 6 garlic cloves, crushed; 1 carrot, scraped and cubed; 1 celeriac, peeled and cubed; 3 bay leaves; approx. 1 kg (2 lb) frozen lobster/s; ½ bottle white vermouth (Noilly Prat); 3 litres (12 cups) rich fish stock; 200 ml (6 fl oz/¾ cup) cognac; 2 tbsp fennel; 2 tbsp tomato purée; few sprigs of thyme; few sprigs of rosemary; salt and freshly ground pepper; 1 tsp ground paprika; 200 g (8 oz/2 sticks) chilled butter; cayenne pepper, to taste

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Bisque is one of the tastiest soups ever. It involves a lot of work, but with a bit of humour you will get through it. Do not use fresh lobster. You can find excellent frozen lobsters which you can use to make soup. If you can’t find lobster, use prawn (shrimp) shells, which also work well.

Ingredients

approx. 1 kg (2 lb) frozen lobster/s
4 shallots, chopped

Side dish
Pescatarian
Gluten-free
Soup

Method

If raw, briefly cook the lobster(s) in a large pan with water and salt.

Bring the water to a boil, add the lobsters and when the water boils again, remove the lobsters. Leave to cool and remove the tail and claws from the shell. Remove the gills from the lobster, remove the meat from the tail and claws. Set aside the meat in the refrigerator and crush the remaining shell as finely as po