HOW TO MAKE A DELICIOUS LOBSTER BISQUE | or CRAYFISH BISQUE скачать в хорошем качестве

HOW TO MAKE A DELICIOUS LOBSTER BISQUE | or CRAYFISH BISQUE

HOW TO MAKE A DELICIOUS LOBSTER BISQUE WITH THE HEAD AND SHELL LOBSTER BISQUE RECIPE | CRAYFISH BISQUE Welcome back to the cool weather in Melbourne Australia. Lobster bisque or crayfish bisque looks like an expensive entrée on seafood restaurants menus. Today I am showing you how to get the same result with just your shell. A lot of restaurants are doing it anyway. Enjoy the show. Shopping list: Ingredients for the crayfish bisque 2 crayfish shells with legs and heads (the more you have the more the stock will taste like Lobster) 2 carrots cubed 2 celery stalk diced 2 shallots diced 3 garlic cloved diced finely 50 g of leek (white part diced) 50 g of tomato paste ( 2 tbsp) 1 .250 Litres of fresh fish stock 30 mls of fresh cream 1 bay leave ¼ tsp of Tarragon (fresh is better) 3 fresh basil leaves 4 branches of parsley 30 mls of Cognac 150 mls of white wine 1 tsp Salt 1 pinch black pepper corn 1 point of a knife of Cayenne pepper 2 tbsp olive oil Beurre manié 2 tbs butter 2 tsp plain flour Recipe Defrost your two shells of crayfish. Twist lobster claws Crush the legs and any part containing meat with a nutcracker including the knuckles. Wash and dice your vegetables Heat olive oil in a large pot over medium heat Add your shallots and leek Reduce lightly, sauté until translucent Add carrots, celery and garlic Season the lot and sauté your vegetables 5 minutes until golden. Add the shells of your crayfish broken into smaller pieces and reduce slowly 10 minutes. Keep turning frequently. Crush well to extract the maximum of meat to give full flavour Add the fish stock, parsley, bay leaves, tomato paste, brandy and whine Cook gently with cover for 40 minutes Check frequently the evaporation of liquid, adjust eventually or turn down the heat Taste the consistency and the flavour. Add a little of fresh cream Remove the shells and sieve your Lobster bisque Thicken with a little beurre manié. Garnish with a little more double cream, swirl and decorate with chopped fresh chives And serve with toast (grated parmesan optional)