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Lobster bisque, crisp asparagus salad and truffle oil |

Fish, Seafood & Shellfish

Lobster stock made prepared with lobster shells and finished with a touch of cream, served with a crisp salad of green asparagus flavored with truffle for a fine and delicate soupe.

Note

You can also use the lobster coral to bind the bisque. The coral is that creamy greenish part in the chest that turns red when cooked. You just have to add it at the very end and mixi it with your bisque using a hand blender.

Ingredients

Recipe for 4 servings

For the lobster bisque

2 Unit(s)

Lobster shell

100 Gr

Onion

100 Gr

Carrot

75 Gr

Celery

2 Clove(s)

Garlic

30 Ml

Cognac

2 Liter(s)

Water

15 Ml

Tomato paste

200 Ml

Cream 35%

1 Sprig(s)

Thyme

1 Leaf(ves)

Bay leaf

For the crisp asparagus salad

8 Unit(s)

Green asparagus

6 Sprig(s)

Chives

8 Drop(s)

Truffle oil

Salt and pepper
Olive oil

Preparation time: 45 min

General preparation

Cut the onion, carrots and celery into pieces. Cut the lobster shells into pieces. Chop the chives. Remove the fibrous parts from the asparagus and cut into small pieces.
Lobster bisque preparation

In a large saucepan, with a drizzle of olive oil, fry the lobster shells with vegetables, thyme and bay leaf until you obtain a golden color. Add the garlic and tomato paste. Cook for a few minutes, deglaze and flambé with cognac. Cover with water. Simmer for 20-25 minutes. Mix with a hand blender and strain the broth through a sieve, taking care to press out all the juices with a ladle. Add the cream and let the bisque reduce a bit to obtain the desired texture.
Asparagus salad preparation

Blanch the asparagus in plenty of boiling water for 1-2 minutes. Cool the asparagus in an ice bath. Mix half of the chopped chives and asparagus with a few drops of truffle oil. Season with salt and pepper to taste and mix well, set aside.
To serve

Place the asparagus at the bottom of the bowl, gently add the bisque around the salad and garnish everything with chives.