Lobster Bisque
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g mushrooms, sliced
- 50 g butter
- 30 grams flour
- 750 ml vegetable stock
- 300 g cream
- 50 g lobster paste
- 1 teaspoon lemon juice
- 150 g crabs, (small shrimp)
- 2 cl Pernod
- 1 bunch chives
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the sliced mushrooms in the butter, sauté the flour and deglaze with the vegetable stock.
- Add 200g cream and slowly dissolve the lobster paste in the soup. After the soup has boiled up, add the lemon juice, salt and pepper to taste.
- Finally the crabs are added to the soup until they are warm.
- Who likes:
- Whip the rest of the cream until stiff and mix with the Pernod.
- Arrange the soup on a plate, a teaspoon of Pernod cream in the middle and chives cut into rolls on top.
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