471 0 0 0 16 9. What Should You Eat If You Come Down with Coronavirus? The secret to this richly flavored lobster vegan lobster bisque recipe lies in the shells from the lobster tail that get pureed into the soup itself.
This is one appetizer soup that will really wow your guests! Be sure to strain the soup through a fine-mesh sieve twice to get the traditional smooth, creamy texture. 834 0 0 0 0 11. Using kitchen shears, cut along length of each lobster tail shell. If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.
Cut or break the shells into large pieces. Melt butter in a large saucepan over medium heat. Stir in tomato paste until the mixture is well coated. Working in 2 batches, transfer the mixture to a blender.
Process until blended, about 2 minutes. Use caution when blending hot liquids. Stir cream, vinegar, cayenne, salt and 1 tablespoon lemon juice into the bisque. Divide evenly among 8 warm bowls. Top each serving with some of the lobster, sprinkle with chives and serve immediately. The lobster shells in this soup really give it a rich flavor. And it’s such a pretty soup!
What did you think about this recipe? Did you make any changes or notes? 471 0 0 0 16 9. 47 0 0 0 13 6.
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Cooking instructions Crush the lobster heads and crab bodies with a mallet until they are well broken up. Heat the olive oil in a large saucepan and start to roast the lobster and crab bones, once started to roast well, add the onion, carrot and celery and cook over low heat. When the vegetables are lightly browned, add the parsley, thyme and bay leaf, stirring occasional so they don’t stick. After about 5 minutes, stir in the tomato purée and cayenne pepper. Cook out the tomato paste, then add the brandy and wine, flambé to burn off the alcohol.