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