Lobster bisque
A classic bisque is perhaps the ultimate festive soup: rich, creamy, and intensely flavorful. This lobster version is elegant, deep, and full of umami. Perfect for a chic appetizer during the holidays. The creamy texture and spicy undertones call for a well-structured wine, and that's exactly what Leitz Eins Zwei Zero Chardonnay offers: dry, round, and beautifully balanced with the bisque.
For 2 persons
Ingredients
- 1 cooked lobster (approx. 350–400 g) or lobster meat (150–200 g)
- 1 shallot, finely chopped
- 1 small carrot, diced
- ½ stalk of celery, diced
- 1 tbsp tomato puree
- 30 ml cognac or alcohol-free substitute
- 500 ml fish or shellfish stock
- 100 ml whipped cream
- 1 tbsp butter
- Olive oil
- Salt and pepper
Preparation method
- Heat a little olive oil in a pan and fry the shallot, carrot and celery for about 5 minutes.
- Add the tomato puree and fry briefly.
- Add the lobster shells (or meat) and deglaze with the cognac.
- Add the stock and simmer gently for 20–25 minutes.
- Strain the soup, add the cream and season with salt and pepper.
- Let it reduce for another 5 minutes until slightly thickened. Just before serving, add a knob of butter for a glossy sheen.
- Serve warm, garnished with pieces of lobster meat if desired.
