Joined: 20 Jul 2004
|Posted: Sun May 14, 2006 11:16 pm Post subject: Lobster Bisque
|2 big onions(the green type)
2 bags of prawn shells(about 1.5kg)
$5 worth of pork ribs(blanched)
2 big lobster shell
1 cube of maggi chicken stock
5 cloves of garlic(coursely cut)
Tarragon herbs(i dunno how much)
Other herbs(this one i really don't know cos dh's buddy prepared it for him as he said the herbs are hard to find and very rarely used)
Tomato paste(3 tbsp)
2 tbsp flour
Brown the prawn shells in hot oven at 200deg till fragrant
In a pot, make some stock with pork ribs and chicken stock cube.
Sautee garlic/carrot/onion/celery with olive oil then add in prawn shells till fragrant.
Add in tomato paste to fry till even.
Add in flour and fry till even.
Pour in pork stock(together with the pork ribs) and lobster then simmer for 20mins. (do not simmer for too long or it'll become bitter)
Put in all the herbs and pepper. (dh's buddy did mention that w/o the herbs it wouldn't make a big diff)
Before serving, add in the lobster meat and minced prawn meat into the soup and boil for 5mins.
Note: the amount of stock should level with the amount of prawn heads in the wok.
Must drain away all the prawn heads & stuff before using the soup to boil the ingredients.
Pampered wifey to Richard (Sep 71) &
WAHM to cheeky ds, Sean (Sep 02), Sarah (June 05)