Lobster Soup (Bisque Homard)

Ingredients for Lobster Soup (Bisque Homard)

Instructions for Lobster Soup (Bisque Homard)

To prepare the Lobster Soup (Bisque Homard) recipe, please follow these instructions:

Share the cooked lobster with a cut off head below the page all the way down between humme's many legs. Remove the hard stomach that sits forefront in the head. Then remove the intestine, the black string, going in the Middle throughout the tail. Carefully take the meat out of the shells, and cut it into smaller pieces. Crush the shells gently with a Nutcracker. Take klokødet out, and cut it into pieces, too.

Makes the vegetables in a position. Came fish heads in a pot of water, lobster shells, vegetables, salt and peppercorns. Bring to the boil and let it cook slowly, covered, in a 15-minute time-and then without lid for pretty good heat even a quarter of an hour. Sieve the broth.

Melt the butter in a large saucepan, stir the flour in, and babies with fish broth. Stir smooth. Cook it through 5-6 minutes at low heat. Season with salt and pepper and a hint of cayenne pepper, and season with sherry.

Legér soup how to: whip the cream lightly with the egg yolks. Take the Pan from the heat, and got it in the soup when it is passed by Cook. Warm the soup up to boiling point alloy under heavy whipping. Beware, it is not boiling, then separates the!!! Taste the broth to possibly with more salt and pepper. Add lobster pieces, and let them get through heat. The soup must-as I said-do not boil. Serve immediately.

Tips:
BYD small envelope bread, fillet pulp or baguettes. Fish broth can add 3 dl white wine, but so must the water volume is reduced accordingly, like sherry'en in this way will be superfluous.