Ingredients
Breton lobster 500g: 6 item (s)
Onion (s): 1 piece (s)
Shallot (s): 1 piece (s)
Fresh thyme 1 branch (s)
Clove (s) garlic 2 clove (s)
Cognac: 7 cl
Tomato paste: 10 g
Unsalted butter: 30 g
Wheat flour: 30 g
For the filling
Carrot (s): 3 item (s)
Sugar snap peas (s): 200 g
Petit (s) shelled fresh peas (s): 200 g
Asparagus (s) green (s): 6 item (s)
Courgette (s): 2 item (s)
Onion (s) again (x): 6 item (s)
Water: 30 cl
Olive oil: 2 cl
Powdered Sugar: 15 g
Fine salt 6 pinch (s)
Unsalted butter: 40 g
Recipes
Detach the claws and tail of lobsters. Peel thoroughly believed lobster tails and set aside.
Cook the clips in a boiling water for 6 minutes, then drain, peel and set aside the coral.
Break the ones into and empty.
Peel the onion and shallot and slice into thin strips.
In a hot pan, saute with a little olive oil, lobster shells for 10 minutes. Then add the onion, shallot, thyme, garlic, and cook 3 minutes until caramelized. Add the tomato paste and cook 2 minutes and flambé with cognac. Cover with a water and cook for 20 minutes. Filter and reduce by half.
For the roux: Melt 30g butter in a saucepan and add the flour. Cook 5 minutes over low heat and remove to cool. Add coral. Mix one part of the hot bisque with the cold roux, then back into the saucepan and boil for 5 minutes to thicken the sauce. Book then warm.
2For the filling:
Wash all vegetables. In a pan, add the peeled asparagus, snow peas, cut into 2 zucchini cut into sticks, peas shelled and peeled onions (not green) with 1 glass of water, 20 g butter, 1 pinch of sugar and a pinch of salt.
In another pan, put the carrots, peeled and cut into thin strips 1 with beveled glass of water, 20 g butter, 2 pinches of sugar and a pinch of salt.
Heat 2 stoves and cook vegetables until complete evaporation of water. Check for doneness by piercing with a knife.
Cut raw lobster tails into 4 and put them in the bisque. Cook 4 minutes stirrings light. Add the vegetables and shelled lobster claws for good to heat.
