Ingrédients
2 homards entiers (environ 1,5 lb chacun)
1/4 tasse de beurre non salé
1/2 cup brandy
1 cup dry white wine
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
4 cups seafood or lobster stock
1 teaspoon saffron threads
2 cups heavy cream
Salt and white pepper to taste
Fresh chives for garnish
Execution
Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.
Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.
Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.
Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.
Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.
Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.
Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.
Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.
Additional tips
- For added depth, roast the lobster shells in the oven before making the stock.
- Serve with crusty bread or croutons for a delightful texture contrast.
- Ensure the saffron is fully dissolved in the water for even flavor distribution.
