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Recipe of the Week: Lobster Bisque En Croûte

Posted on the 05 March 2021 by Thiruvenkatam Chinnagounder @tipsclear

Recipe of the week: Lobster bisque en croûte

A perfectly prepared lobster bisque can be the most comforting of all comfort foods. Our version is rich in flavor with a lot of richness - from the texture and taste of soup to our pastry cover. For those who may not be so familiar, the French term bisque refers to a smooth, creamy, heavily seasoned soup, which we get by including broth, butter, a good roux, tomato paste and a tasty mirepoix. Mirepoix, in layman's terms, is a combination of diced vegetables cooked in butter or oil for an extended period over low heat to prevent staining or browning, thus producing a strong flavor base. Besides chowders, bisque is one of the most popular seafood soups and can be made from lobster, crab, shrimp or crayfish. For us, there is no bisque more perfect than one prepared with deliciously tender bites of fresh lobster. Adding to this dish, is the "en crusted" - or pastry dome - which we use to complete the soup - much like a pie in the pot - before it bakes in a crisp, flaky pastry cover, it takes pierce with their spoon to reach the creamy goodness of the bisque and the lobster meat.

Recipe of the week: Lobster bisque en croûte

This lobster-crusted bisque recipe, with its succulent flavors, can serve as the perfect starter for an elegant and refined winter meal, or an extra special lunch with intimate sophistication. Creamy, buttery and decadent, this crusted lobster recipe is meant to be enjoyed on a cold night with close friends and family while celebrating traditions. To prepare this dish, give yourself plenty of time, don't rush, and be sure to store only the freshest ingredients. There are a few steps you can take to prepare the bisque first and then after you are ready to serve. It's a labor of love that takes time and effort but well worth it when you savor the results!

Ingredients

9 oz olive oil
30 ounces of mirepoix
10 oz leeks, thinly sliced, save 4 oz. and put aside
18 oz fennel, diced
4 garlic cloves, crushed
3 lobster bodies, roasted
2 oz tomato paste
1.5 oz of brandy
6 oz white wine
1.5 qt lobster broth (more to loosen the soup if necessary)
1 qt of water
2 oz arborio rice
2 oz blond roux
12 oz heavy cream
A pinch of ceyenne
2 tablespoons of lemon juice
Salt to taste
Black pepper to taste
1 oz tarragon leaves (save the finest leaves for plating)
1 cooked lobster
1 can store-bought puff pastry
2 eggs, beaten
1 oz of melted butter

instructions

To start, steam the lobsters for about eight minutes until just cooked through, then refrigerate immediately and separate the meat from the shell. Be sure to reserve the meat and shells separately. Then sweat the onions then add the Mirepoix, leeks, fennel and garlic, and continue to sweat until they are fragrant. Then add the tomato paste and cook, making sure to mix well with all the vegetables and the shells. Once mixed, gently add the brandy and flambé, then add the wine and reduce the liquid by half. Add the broth and water and bring the mixture to a boil, then reduce to a boil. Then add the rice and cook until tender. Now mix the soup and pass it through fine Chinese. Then add the cream and let reduce until you get the desired consistency. Feel free to adjust the flavor with cayenne pepper, lemon and salt. Now refrigerate and store.

When ready to serve, sweat the leeks and bite-sized pieces of lobster in a sauté pan. Leave knuckles and claws whole. Let cool / cool. Now add the leeks and lobster to the center of your bowl, followed by the coarsely chopped tarragon. Then pour the chilled soup into the bowl. Using scissors, cut pieces of puff pastry to the size of your serving bowl. We recommend that you cut the dough about half an inch larger in diameter from the bowl to give the dough enough space to stick all around. Now brush the bowl with an egg and lay a piece of puff pastry on top to cover the entire rim of the bowl. It is important to keep all the ingredients cold so that when you add the puff pastry it does not sweat. Now top up with another egg batter brush to get a nice color. Bake for eight minutes in an oven at 350 °. Remove from oven, brush with butter and turn, then cook for another five minutes until golden brown. Remove from oven and serve on a lining with a towel or cloth to prevent burns. It will be hot.

Thanks to Chef Julian Garriga of Seawell Fish n 'Oyster, Kimpton Angler's Hotel, South Beach, FL, USA for the recipe. If you have a recipe you would like to share with A Luxury Travel Blog readers, please contact us.

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