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Beranda / #Yummy "Recipe" >> Easy Lobster Bisque

#Yummy "Recipe" >> Easy Lobster Bisque





#YUMMY "RECIPE" >> EASY LOBSTER BISQUE
This food is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And this food is authentic food from this country

 From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

 We don't need to buy this food at a restaurant or market, because we can make it ourselves at home. So guys try it 😉

INGREDIENTS :

  • 3 lobster tails, in shells
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 1/2 small yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp chickpea flour
  • 1/4 cup white wine* (dry is best)
  • 1/2 tsp hot sauce
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried thyme
  • 1/3 cup low sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 1/2 cups lobster base (see instructions below)
  • 1 cup full fat coconut milk


 INSTRUCTIONS

  1. Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow to cool. Reserve the water -- this will become your lobster base.
  2. To make the lobster base, remove the lobster from the shell either by cutting through the shell with kitchen shears (my preferred method) or chopping in half and pulling out the flesh. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces. Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. After 10 minutes, strain the water from the shells using a fine mesh strainer, reserving 1 1/2 cups of the base.
  3. Heat the olive oil in a saucepan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
  4. Add the chickpea flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes.
  5. Slowly add the wine, taking care to slowly incorporate the wine into the thickened mixture. Once mixed in and smooth, add the hot sauce, salt, pepper, and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
  6. Slowly add the chicken broth and deglaze the pan if any bits are sticking to the pan at this time.
  7. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
  8. Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the coconut milk and lobster chunks. Taste at this time to check if any additional salt or pepper is needed. Heat through.

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck