Thursday, September 5, 2013


Lobster bisque is a soup made by shellfish. This is thick and creamy soup.

250g lobster
25g kelp
40g white soybean paste (miso)
60ml sake
40g white radish
50ml dashi stock
5ml soya sauce
5g salt
10ml mirin
25g leeks
Black pepper to taste

Peel and cut radish into bite size pieces. Steam for about 15 minutes.

Combine dashi stock, soya sauce, salt, mirin in a pot and bring to boil.

Once it boils, add in the cooked radish and simmer for another 5 minutes.

Cut lobster into half and remove the meat from the tail. Cut the lobster meat into bite size pieces.

To make bisque, using a sauté pan, cook the shell and the head of the lobster with 60ml of sake until the color changes and the alcohol evaporates.

Using a food processor, grind the sautéed head. Transfer in small pot and add 400ml water and kelp. Before the water boils remove the kelp. Add in the (miso) white soybean paste and mix vigorously until dissolved.

Strain the soup to the lobster shells and impurities. Skim.

Dust the lobster meat with a little cornstarch and keep fry for 2 minutes, then drain. Pour hot water on the fried lobster meat to remove the excess oil and skim.

Place the fried lobster meat and cooked white radish in the center of the soup bowl and add in the lobster bisque. Top with freshly ground black pepper and sliced leeks.

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