in Soup Recipes

Lobster bisque

updated

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Ingredients for 4 servings:

  • 100 g mushrooms, sliced
  • 50 g butter
  • 30 g flour
  • 750 ml vegetable stock
  • 300 g cream
  • 50 g lobster paste
  • 1 tsp lemon juice
  • 150 g crabs (small shrimps)
  • 2 cl Pernod
  • 1 bunch of chives
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Always very well received by our guests!

Sauté the sliced ​​mushrooms in the butter, sauté the flour, and deglaze with the vegetable stock. Add 200g of cream and slowly dissolve the lobster paste into the soup. Once the soup has boiled, season with lemon juice, salt, and pepper. Finally, add the crabs to the soup until warm. If you like, whip the remaining cream until stiff and mix with the Pernod. Serve the soup on a plate, place a teaspoon of Pernod cream in the center, and garnish with finely chopped chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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