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Lobster bisque with rouille and croutons
Lobster bisque with rouille and croutons

Lobster bisque with rouille and croutons

Preparation 15 minutes
Cooking time 50 minutes
Servings 4

Ingredients

  • 1 whole lobster, about 750 g (1 1/2 lb), cooked
  • 60 ml (1/4 cup) vegetable oil
  • 1 medium onion, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 15 ml (1 tbsp) garlic, minced
  • 15 ml (1 tbsp) tomato paste
  • 95 ml (6 tbsp) all-purpose flour
  • 60 ml (1/4 cup) Cognac or Brandy
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) clam juice
  • 500 ml (2 cups) water
  • Salt and freshly ground black pepper
  • 1/2 baguette
  • 125 ml (1/2 cup) 35% cooking cream

Rouille Sauce:

  • 2 egg yolks
  • 5 ml (1 tsp) Dijon mustard
  • 125 ml (1/2 cup) olive oil
  • 125 ml (1/2 cup) vegetable oil
  • 15 ml (1 tbsp) garlic, minced
  • 5 ml (1 tsp) saffron
  • 1 ml (1/4 tsp) Espelette pepper or 1 pinch of Cayenne pepper
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 175°C (350°F).
  2. Open the lobster shell, remove the meat and keep it for another recipe.
  3. With a rolling pin, crush the lobster shell into small pieces.
  4. In a saucepan, heat the oil over medium-high heat.
  5. Sear the pieces of shell for 6 to 7 minutes.
  6. Add the vegetables, the garlic and tomato paste.
  7. Cook for 3 to 4 minutes.
  8. Flambé with cognac.
  9. Add the flour and stir well.
  10. Add the wine, clam juice and water. Season with salt and pepper.
  11. Simmer for about 40 minutes, skimming occasionally.
  12. Meanwhile, cut the baguette into 12 mm (1/2 in.) slices.
  13. Place them on the middle rack of the oven.
  14. Toast for 10 minutes and turn off the oven, leaving the croutons in.
  15. Mix together the egg yolks and mustard in a bowl.
  16. As in making mayonnaise, whisk while slowly adding the oil.
  17. Add the garlic, saffron and Espelette pepper.
  18. Season with salt and pepper. Refrigerate.
  19. Pass the bisque through a fine sieve, pressing with the back of a ladle to extract as much flavour as possible.
  20. Place the bisque back on the heat.
  21. Add the cream. Adjust the seasoning.
  22. Serve with croutons and rouille sauce.
Availability in stores