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