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Lobster Bisque

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Roland Passot
Roland Passot
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French Lobster Bisque made easy by Michelin Award Winning Chef Roland Passot. Learn why female lobsters are better than males, and how to tell them apart. This Grokker premium video has all you need to show you how to make the perfect velvety bisque. So grab your lobster, cayenne pepper, a little bit of brandy, and cream, and join Chef and Owner of La Folie, Roland Passot as he shares his recipe for Lobster Bisque.

Cooking Recipe

Serves: 6

Ingredients:
3 lobster shells
1 onion roughly chopped
1 fennel bulb roughly chopped
1 garlic bulb halved
1 tsp fennel seed
1 bay leaf
1 tsp black peppercorn
1 tsp star anise
1 hunan pepper
1 tsp coriander
1 cup brandy
1/2 cup sherry
3 tbsp lobster roe
2 tbsp tomato paste
2 cups cream
1 cup sliced Shallots
1 bunch Tarragon
Cayanne pepper (pinch)
Olive oil (enough to cover the bottom of the pan)

Directions:
1. Roast the lobster shells on a sheet pan, the bottom of the pan covered in olive oil, in a 350°F oven until the shells are lightly browned. Add shallots, garlic and fennel into the pot with the lobster, until they sweat. When the lobster is a nice red color (be careful not to burn it), begin to add the spices: anise, coriander, fennel seeds, black peppercorn and cayenne pepper (add the cayenne at the very end). [Side note: to release some of the black peppercorn flavor feel free to crush the peppercorns with the bottom of a new pan.]

2. Keep mixing; do not let anything stick to the bottom of the pan. Add the tomato paste. Add the cognac slowly and stir. Then add the cream and let it cook for 15-20 minutes. Strain the contents in the pot. Add cayenne and lobster roe pepper into the soup and blend in a blender. Strain once again through a chinois or a cheese cloth. (Optional: add tarragon in a bunch, let sit, and take out).

3. Cut and blanch the Broccoli romanesco. Poach the sweet bread garnish in water and a splash of vinegar makes it a little more stiff and workable. Peel off the membrane of the sweet bread. Roll the sweet bread in Wondra flower. Sauté your sweet breads in a pan in low heat. When they are firm to the touch (not hard) then the sweet breads are done.

4. Heat cream in a pan with a vanilla bean floating inside. Add black pepper and orange zest. Heat to 165°F. Use a milk blender for a few seconds to make the cream into froth/foam. Put cappuccino foam into plate on top of broccoli romanesco and sweet bread. Add the lobster soup on top.

For Mornay Sauce:
Also Watch https://grokker.com/cooking/video/smooth-mornay-sauce/51340b32fc53a3c7430045d1
Ingredients:
2 oz Butter
2.5 oz All-Purpose Flour
4 cups Warmed Milk
1/2 tsp Salt
1/4 tsp White Pepper
pinch freshly grated Nutmeg (optional)
1/2 pound grated Cheese, such as Emmenthal
Chopped Truffle to taste (optional)
Truffle Oil to taste (optional)

Directions:
1. Melt the butter and mix in the flour with a spatula, cook for at least 5 minutes with no coloration. Now grab a whisk and whisk in the warmed milk cooking for 7-10 minutes whisking constantly- There should be no lumps. Whisk in the grated cheese, season with salt, white pepper, and nutmeg. Whisk in the truffle oil and chopped truffle.

Lobster Bisque
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