Duo Bisque and Tomato Soup

 

For 4 servings

Ingredients for the lobster broth

• 1 liter of water
• 1 whole live lobster
• 1 carrot, cut into chunks
• ½ green leek, cut into chunks
• 4 sprigs of fresh thyme
• 10 sprigs of fresh parsley
• 15 ml black peppercorns

Ingredients for the bisque

• 15 ml butter
• 2 shallots, minced
• 2 garlic cloves, minced
• 15 ml tomato paste
• 80 ml white rice
• 30 ml brandy
• 60 ml white wine
• 500 ml lobster broth
• Salt and pepper
• 60 ml 35% cream

Ingredients for stuffed tomatoes

• 2 medium tomatoes
• 30 ml breadcrumbs
• 30 ml chives, minced
• 30 ml 35% cream
• Salt and pepper

1. In a saucepan, bring the water to a boil and plunge the lobster ; cover and cook for 10 minutes.
2. Remove lobster and rinse with cold water ; scoop out the flesh, coarsely chop and refrigerate.
3. Put the shell back in the water, add the rest of the broth ingredients and cook for 30 minutes ; strain the broth, and discard the vegetables and the shell.
4. In a saucepan, melt the butter and sauté the shallots and garlic for 2 to 3 minutes ; add the tomato paste and rice, and cook for 1 minute.
5. Deglaze with brandy, and pour in the white wine and lobster broth; simmer for 30 minutes over low heat.
6. Season, then pour in the cream and half of the lobster meat ; with a hand blender, grind the mixture to obtain a smooth and creamy soup.
7. For the stuffed tomatoes, cut the tomatoes in half and scoop out the flesh with a spoon.
8. In a bowl, combine the rest of the lobster with the other ingredients ; season.
9. Stuff the tomatoes and bake for 10 minutes in the oven at 400F (200C).
10. Serve with bisque.

BON APPÉTIT