Easy Lobster Bisque . 簡易龍蝦湯

Easy Lobster Bisque . 簡易龍蝦湯

A friend wants to prepare an easy Lobster Bisque and like to have a simple recipe. Here you go, my friend....

有朋友想煮個簡易版本龍蝦湯，問我可否分享個易做易煮食譜。既然妳問到，一定有，簡易龍蝦湯.....

Easy Lobster Bisque

For two to three persons

Ingredients:  

Olive oil 15g

Butter 5g

Lobster, medium-sized approx. 600g

Onion, medium-sized chopped 1/2 pc

Tomato, skinned and diced  1 pc

Carrot, skinned and chopped 1/2 pc

Celery, chopped 1/2 pc

Bay leaf 1 pc

Tomato Paste  2 tbsp

Italian Tomato puree 1/2 can

Chicken Broth 200ml

Sweet Basil  5 pc

Salt, to taste

Black, to taste

Fresh Cream 20ml

Butter 1-2 g each

Balsamic Vinegar  little

Method:

1. Cut lobster in half from head to tail;  blanch in boiling water for 45 seconds, have the lobster shelled and keep the flesh in a bowl

2. Heat up olive oil and butter in a pot over medium heat,  add in lobster head and shell, fry till fragrant about 5 minutes

3. Add onion, tomato, carrot and  celery in, and fry for 5 minutes

4. Add in tomato paste and tomato puree, simmer for another 5 minutes.

4. Pour in chicken broth and basil leaves, bring to boil over medium high heat, then simmer for 10 minutes.

5. Remove lobster head and shells; blend the soup and vegetables with a blender, strain and return the soup to the pot; season with salt and black pepper to taste; reduce heat to low, add in a little fresh cream and mix well. Add in lobster flesh and cook for 1 minute , plate as you wish, then add in a little butter and a drop of balsamic vinegar before serve.

Cooking Tips:

1. If you like less creamy soup, just strain the veggies away from the soup, no need to blend it

2. If you wish, you may add a little cream into the soup for garnishing and taste before serve

3. Adding a little butter and balsamic vinegar into the soup before serve enriches the taste of soup. 

簡易龍蝦湯

二至三人分量                                   

材料： 

橄欖油 15g

牛油  5g

龍蝦，中型 約600g

洋蔥, 切粒  1/2 pc

番茄, 去皮切粒  1 pc

甘筍，切粒  1/2 pc

西芹，去筋切粒   1/2 pc

香葉  1 片

茄膏   2 tbsp

意大利茄蓉  1/2 罐

清雞湯  200ml

羅勒葉： 5 pc

鹽  適量

黑胡椒 適量

鮮忌廉  20ml

牛油 少許

意大利黑醋 少許

做法：

1.  龍蝦切半，氽水45秒，取出，去殼，起出肉，備用

2. 鑄铁鍋下橄欖油及牛油，放入龍蝦頭及殼用中火煎 5分鐘至有香味

2.加入洋葱粒，番茄粒、甘筍粒、西芹粒再煎煮5分鐘，

3.加入香葉番茄膏及番茄蓉，繼續用中火煮 5分鐘。

4.倒入清雞湯及羅勒葉，大火煮滾後轉用小火煮 10分鐘。

5.取起龍蝦殼，用攪拌器將龍蝦湯打蓉，隔渣後倒回鍋內，下鹽及黑椒碎調味，轉中火加入少許鮮忌廉拌勻，放入龍蝦肉煑多1分鐘，即可上碟，在湯上放入一小點牛油，洒入一滴意大利黑醋

提示:

1. 如喜歡，上碟時也可加少許鮮忌廉提味及作裝飾

2. 如不喜湯太濃，只把湯內蔬菜濾清即可，不用打滑回鍋

3. 上菜前，每碟湯加入一小點冷牛油及意大利黑醋，可提升湯味