Lobster Fricassée
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Gastrotools
Recipes from professionals
The classic fricassée can be made with different types of protein and vegetables. Here comes a deluxe version with lobsters and spring vegetables. The traditional thickened sauce has also been replaced with lobster bisque. If you want to save time, it can be bought ready-made at the fish shop.
Servings
: 4
servings
Ingredients
2
cloves
garlic
1
onion
1
fennel
12
lobsters – shells from these
Oil for frying
2
tsp
paprika
2
tsp
dried thyme
2
tbsp
tomato paste
0.5
dl
cognac for flambéing
0.5
bottle
white wine
0.5
l
fish or lobster stock
2.5
dl
whipping cream
Salt and pepper
12
lobsters
12
green asparagus
8
small carrots with tops
50
g
fresh peas
20
semi-dried tomatoes
Butter and oil for frying
Picked chervil, cut chives and frisée salad for garnish
Salt and pepper
Avoid screen shutting off
Instructions
Lobster Bisque
Step 1/10
Remove the lobster meat from the shells (the shells are used for your bisque and the meat is saved).
Step 2/10
Peel and coarsely chop onion and garlic, and cut the fennel into coarse cubes.
Step 3/10
Fry the lobster shells in oil in a hot pot.
Step 4/10
Add garlic, thyme and paprika, and let it fry for a minute.
Step 5/10
Now add tomato paste, mix it together with the shells, and then flambé in cognac (remember to turn off the extractor hood).
Step 6/10
Add onion and fennel, and continue frying for a couple of minutes.
Step 7/10
Add stock and white wine, bring the pot to a boil, and let it simmer for 20 minutes.
Step 8/10
Turn off the heat and let it stand for 10 minutes.
Step 9/10
Strain the bisque, pour it into a clean pot, and add cream. Cook it down until it has the right intensity, and taste and season with salt and pepper.
Step 10/10
Optional foam with an immersion blender when serving.
Lobster
Step 1/6
Remove the intestines from the lobster meat.
Step 2/6
Cut off the bottom few centimeters of the asparagus stems and cut them into bite-sized pieces. Cook them in lightly salted water for about 1-2 minutes, until tender but still with a bit of bite.
Step 3/6
Peel and trim the carrots, and cook them in lightly salted water for about 2-3 minutes, until tender but still with a bit of bite.
Step 4/6
Cook the peas in lightly salted water for 1-2 minutes.
Step 5/6
Fry the lobsters in butter and oil for about 2-3 minutes, until cooked. Season with salt and pepper.
Step 6/6
Arrange the lobsters and vegetables in bowls, add the lobster bisque, and garnish with the semi-dried tomatoes, herbs and frisée salad.
