Lobster Bisque

Portion: 6-7pax
Time: 1.5hrs

Ingredients:

Lobsters x 3pcs (Big chunks)
Unsalted butter x 50g
Garlic x 6pcs (finely chopped)
Shallot x 3pcs (sliced)
Sea salt x 1pinch
Black pepper x 1pinch
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Unsalted butter x 50g
Lobster shells x 3pcss
Carrot x 1pc (Small dices)
Onion x 1/2pc (Small dices)
Celery x 1pc (Small dices)
Brandy x 1cup (or cognac)
White wine x 1cup
Cherry tomatoes x 4pcs (Small dices)
Tomato paste x 1tbsp
Green pepper corns x 1tbsp
Thyme x 1tbsp
Bay leaves x 3pcs
Paprika x 1tbsp
Taragon x 1tbsp
Chilli flake x 1tsp
Turmeric x 1tsp
Cayenne x 1tsp
Chicken stock x 1pack
Cooking cream x 1pack
Sea salt x 1pinch
Black pepper x 1pinch
Lemon juice x little
Corn starch x 3tbsp (adjust accordingly)
Dried parsley x 1pinch

Directions:

1. Fry the garlics and shallots in rice-bran oil and butter until slightly golden.
2. Add in lobster chunks and season with a pinch of sea salt and black pepper.
3. Separate the meats and the shells.
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4. Fry the lobster shells in rice-bran oil and butter.
5. Add in carrot, onion and celery until golden brown.
6. Deglaze the brandy and white wine. Bring it to boil.
7. Add in cherry tomatoes and tomato paste.
8. Add in all the herbs and spices (Green pepper corns, thyme, bay leaves, paprika, tarragon, chilli flake, turmeric and cayenne). Continue to fry and create flavours with all these aromatic ingredients.
9. Pour in the chicken stock to cover all the shells. Bring it to simmer in low heat for 30-45 minutes.
10. Warm up the cream. Add in the cream on top of the bisque. Simmer in low heat for about 15 minutes.
11. Drain the bisque and extract all the liquid out.
12. Season a pinch of sea salt, black pepper and lemon juice. Thicken it with some corn starch if needed.
13. Serve with the sautéed lobster meats and sprinkle with some dried parsley.