Yen Can Cook ~ Lobster Bisque
Haha, this probably the most extravagant dish/recipe that ever appeared in my blog!
I’ve mentioned several times that I have been getting my frozen seafood, meat and even dry goods from one of the FB live platform more than half year ago. Their pickup location is near my mom’s house and normally I’ll buy one big batch and keep at my mom’s chest freezer. But due to the recent inter-district travel restrictions, I couldn’t go to my mom’s place to collect my ingredients stock.
Does anyone of you experience the insecurity when you see your refrigerator is not fully loaded? I must admit, I do. I felt panic when I saw my freezer was almost empty and the savior’s call came.
My neighbour invited me to join her on this special promotion online frozen seafood purchase. I accepted without delay as I know this is her usual supplier for frozen products, so quality guaranteed.
Facebook: https://tinyurl.com/42az7v69
We received our frozen seafood the next day we placed order. As per advertised, we got one whole King Crab, two cooked Boston Lobster, two pieces Salmon fillet, two pieces Halibut Steak, one packet Patin slices, one box Canada Scallop and two packets Asari clams, all nicely packed in a big plastic bag(with ice) then in an ice box.
No prize for guessing which ingredients in this package that got me really excited. Yes, the King Crab and Boston Lobster! The first ingredient I’m going to “play” with was the cooked Boston Lobster and I whipped up this rich and decadent lobster bisque by using one of them.
Ingredients (Serve: 2)
1 medium size lobster
1 carrot, diced
1 stalk of celery, diced
1 yellow onion, diced
80ml white wine
3 bay leaves
2 teaspoons tomato puree
Handful of fresh parsley/1 teaspoon of dried parsley
800ml fish or vegetable stock
20g unsalted butter
20g multi-purpose-flour
Cooking oil
Salt and black pepper to taste
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Step 1: Remove the meat from the tail and claw, save the shells.
Step 2: Heat butter and oil in a large, heavy-based pot over medium heat, sweat the diced onions, carrots and celery. Cook until soft, about 3 minutes.
Step 3: Add in lobster shells (Step 1), give them a stir for 2 minutes. Add in tomato puree and continue to stir to coat the vegetables.
Step 4: Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes. Pour in white wine, stock, bay leaves and parsley, bring to a boil then reduce heat and gently simmer. Stir occasionally while simmering, until liquid has thickened slightly, about 30-40 minutes. Season with salt and black pepper.
Step 6: Strain the soup into another pot or use a blender to blend the mixture until smooth.Β
HAPPY COOKING!Β #dudukrumahagain #stayhealthy
Wah, your lobster bisque looks like one out of a fine dining restaurant! π It’s good you have someone to share out the purchase with but I wouldn’t know how or what to cook with all those premium ingredients except maybe salmon…..hehe! π
Kris, I’m happy with the final product of my lobster bisque too, thank you for your compliment.
Same here too, I have no idea what to cook with that King Crab too and worry that I would spoil it. But at the same time, I’m happy that I can have new ingredients to “play” with and I had plan what to cook already.
Wow! All the atas-atas seafood! I wish I could taste your Lobster Bisque. I am sure it is so delicious that I want a second helping.
PH, since Sam is not a fan of soupy dish, hubby and I had one big bowl each.
Well…my wife and I do feel insecure when our fridge is not full..perhaps it was due to our upbringing right?
That’s a lot of seafood for sure.
Tekkaus, hmm…. I think yes because my mom’s fridge is always full as well, haha!
This is a superb bisque! I want, with garlic bread pls.
KY, thank you thank you. π
I wonder how would you prepare the lobsters?
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