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Mark and Chris - Lobster

with Bisque

Prep time: 50 mins    Cook time: 1 hour 15 mins    Serves: 4

Ingredients

50g butter

2 large lobsters, halved, tail flesh removed, heads and shells reserved

Finely grated lemon zest and chervil sprigs, to serveBisque

60ml olive oil

1 shallot, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, thinly sliced

1 fennel bulb, finely chopped

Heads and shells from 2 lobsters

Head and shells from 8 king prawns, meat reserved for another use

250ml vermouth

1.5L fish stock

100ml double cream

Salt and pepper, to season

2 tbs lemon juice

Method

  1. To make bisque, heat oil in a large saucepan over medium heat. Add shallot, carrot, celery, garlic and fennel. Cook, stirring, for 5 minutes. Add lobster and prawn heads and shells.
  2. Cook, pounding with the end of a rolling pin (to break shells and extract flavour) and stirring with a wooden spoon, for 10 minutes. Add vermouth and simmer until reduced by half. Add fish stock. Simmer, partially covered, for 1 hour. Remove from heat and set aside to cool slightly.
  3. Remove large lobster head shells. Transfer remaining mixture (including prawn shells and heads) to a blender and blend in batches. Strain mixture through a sieve lined with muslin into a clean saucepan. Bring to a simmer, then stir in cream. Season. Simmer until slightly thickened. Stir in lemon juice.
  4. Melt butter in a medium saucepan over low heat, stirring continuously so butter stays emulsified. Add lobster tails. Reduce heat to low and cook, basting, until just cooked.
  5. Divide bisque among serving bowls. Top with poached lobster. Garnish with lemon zest and chervil to serve.
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