from Tatiana's notebook · Seafood
Lobster Bisque with Rouille Sauce and Croutons
Normally priced at upward of $50, Western Australian Rock Lobsters are normally out of our reach. However, recently the price has plummeted to around $20 each which brings about our recipe for one of the most indulgent dishes you can make, Lobster Bisque, a beautiful soup where the Western Australian Rock Lobster is well and truly the star of the show.
- Total
- 1 hour 30 min
- Makes
- 6 - 8 servings
Jump to the methodAdded August 2011
You'll need
- 1 cooked lobster (about 500g)
- 1 red onion (about 50g)
- 1 carrot (about 50g)
- 1 celery branch (about 50g)
- 1 bay leaf
- 2 tbsp of Cognac
- 3 tomatoes cut into quarters
- 1 tsp of tomato puree
- 75ml of white wine
- 1 sprig of tarragon
- 800ml Fish stock
- 2 tbsp of double cream
- A pinch of cayenne pepper
- 2 tsp of lemon juice
- Salt and pepper to taste
To Serve
- Rouille Sauce
- A handful of croutons
Method
Cut the Lobster in half using a strong knife. Do this by laying the Lobster out flat on a chopping board. Position the blade so that it is flat along the centre of its back before pushing down firmly in a smooth motion.
Do NOT try to start the cut by sticking the knife tip in, in a stabbing motion. This will not work and will ruin the shell.
Cut the Lobster in Half 
Reserve half the lobster Remove the flesh from one of the half tail with a spoon. Place the reserved tail in the fridge.
Chop the other half of the lobster roughly with a large knife. Do the same for the shell of the first half.
Roughly cut the lobster shells 
Dice the vegetables Dice the celery, carrot and onion. Melt the butter in a large heavy-based pan; add the chopped vegetables and bay leaf. Cook for 3-4 minutes without letting the vegetables brown.
Add the chopped lobster and the Cognac. Cook until the liquid has evaporated.
Cook the lobste, shells and all 
Add the wine and stock Add the tomatoes, the tomato puree, wine, tarragon and stock. Bring to the boil and simmer for 30 minutes.
Briefly liquidize the soup in batches until the shell have broken down.
Blend the suit 
Run the soup through the sieve Strain the soup through a fine sieve, pressing out as much liquid as you can with the back of a ladle.
Bring the soup back to the boil, and reduce a little to concentrate the flavours.
Then lower the heat, add the cream, cayenne pepper, lemon juice and season to taste with the salt and pepper.
Add cream to finish the soup 
Place lobster and rouille sauce in bowl. Dice the half lobster tail reserved earlier and mix it with one tablespoon of rouille sauce. Put the mixed lobster at the bottom of the serving bowl.
Then put a few ladles of the bisque on the top. Serve the soup with a few croutons and some homemade Rouille sauce.
Techniques required to make your own Rouille Sauce:
