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Erik's Lobster Bisque:

-Shells from four or five 600 gram live lobsters.

-Meat from two 600 gram lobsters.

-4 large carrots.

-1/2 celery root.

-1 onion.

-6 cloves of garlic.

-1 large leek.

-6 dl Crème fraîche.

-1/2 spoon "Provance" herbs (rosemary, thyme, basil etc).

-1 cup white wine.

-juice from 2 fresh lemons.

-80 gram tomato purée.

-3 dl whipping cream.

-Water.

-Salt and white pepper - adjusted to taste.

-Olive oil.

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This recipe is practical if you have dined on lobster the evening before, leaving you with a bunch of empty shells. If not, many fishmarkets are able to get empty lobster shells if you order ahead.

I'm sure the recipe could be used for other crustaceans such as crabs or crayfish, but I've only made it with lobster.

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Simmer live lobsters in unsalted water for 6-7 minutes, and set aside to cool. This can be done the day before. Save the broth you cooked the lobster in!

Open lobsters and remove all meat, green "tomalley", and the red roe/"coral" if there is any. Try to get as much meat out of the legs and carapace. This does take a bit of time, but is worth it. Do not save the lungs, as they give a bit of a bitter taste when used.

Set aside meat etc, and crack or cut the pieces of shell into inch sized bits.

Add a generous dash of olive oil to a large deep pot and sauté the crushed bits of lobster shell for 7-8 minutes. They should not get so hot that they burn. Since there will be quite a lot of shells, you may have to transfere some of the sautéed shells into a bowl until all of them are done. Dump them all into the deep pot and add the water you cooked the lobsters in till the shells are covered.

Give it a boil, and them let the shells simmer for 1 hour with a lid on the pot. Stir occationally.

In the meantime, chop all the vegetables into small cubes.

After an hour, add the lemon juice to the pot, and then all the chopped vegetables, spices, tomato purée, and wine.

Simmer for 1 hour more with the lid on (check when you dump the vegetable in that there is enough liquid to still cover the lobster shells and a bit up on the veggies too).

Strain the liqued, and dump the vegetables and most of the shells except for a handfull. Return liqued to the pot. Take the handfull of shells and grind this into a very fine paste which is then stirred back into the stock.

Add the green "tomalley" and the red roe/"coral" to the stock and stir until it desolves into the stock. You may have to mush the roe a bit to make it desolve. Add the Crème fraîche and cream. Do not boil! Just let it slowly heat up again. Add a dash of salt and pepper to taste.

Place lobster meat into each bowl, and then laddle the bisque over the meat.

Serve with warm baguette and white wine.

Serves as a hearty appetizer for 4.

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Erik

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