Lobster Bisque With Greek Style Yogurt – 龙虾酸奶浓汤

Life should always be filled with joy and lobster, which is why we’re ecstatic to bring you our divine Lobster Bisque With Greek Style Yogurt! Fresh and succulent lobster meat resting in an oasis of diligently prepared bisque, this dish is sea-ductively elegant and heavenly tasting. We advise not sharing as everyone gets a little shellfish once they’ve tasted this.
Once the lobster has been prepared, following the rest of the recipe is a breeze. Don’t underestimate that few drops of brandy, just a hint of it enough to incorporate that sweet flavour and subtle pleasant scent to the bisque. Although chicken stock is used, it does not overpower the flavours but instead acts as a base to bring out that savoury richness of the lobster.
For more mouthwatering and healthy recipes: try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
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  • Servings: 4

  • Time: 1 hr 30 mins

  • Skill: Intermediate

Ingredients:

  1. 2 lobsters (around 500g each)

  2. 50g Farmers Union Greek Style Yogurt

  3. 80g unsalted butter

  4. 100ml heavy cream

  5. 50ml olive oil

  6. 1 yellow onion (diced)

  7. 1 carrot (diced)

  8. 2 ribs of celery (diced)

  9. 3 cloves garlic (crushed)

  10. 1 tbsp tomato paste

  11. 2 tbsp brandy

  12. 100ml white wine

  13. 2 tbsp rice

  14. 800ml chicken stock

  15. 800ml poaching water

  16. 10g flat leaf parsley

  17. 5 g tarragon

  18. 1 bay leaf

  19. 1g black peppercorns

  20. 1 tbsp cornflour

  21. 2 tbsp water

  22. Kosher salt and black pepper to taste

  23. Chopped chives for garnish

Steps:

  1. Boil water in a tall pot to cook the lobster. Plunge lobster into it and cook for 1 minute 30 seconds. Remove and set aside.

  2. Reserve 800ml of the poaching liquid.

  3. Remove lobster head from the body. Extract meat from lobster tail and claws, collect the lobster juices when it is shelled.

  4. Cut the shells and set aside.

  5. Cut lobster meat into bite sized pieces and refrigerate until ready to be cooked.

  6. In a stock pot, heat up 60g unsalted butter with 50ml olive oil.Brown the lobster shells in a single layer. This will take 8 to 10 minutes.Add in 1 small diced yellow onion, 3 cloves of crushed garlic, 1 small diced carrot and 2 ribs of diced celery. Saute until the vegetables are softened.

  7. Add in 1 tbsp tomato paste and saute for a minute.

  8. Glaze with 2 tbsp of brandy.

  9. Pour in 100ml of white wine. Simmer until the wine is reduced by more than half.

  10. Pour in 800ml chicken stock, 800ml poaching water and strain in the lobster juice.

  11. Add in 2 tbsp rice, 10g flat leaf parsley, ,5 g tarragon 1 bay leaf and 1g black peppercorns. Simmer on gentle heat for 1 hour, covered.

  12. Strain stock. Discard the the lobster shells. Transfer stock into a blender, add 100ml thickened cream and 50ml Farmers Union Greek Style Yogurt. Blend until smooth. Strain the mixture

  13. Bring the stock up to a gentle simmer, season with kosher salt and black pepper.

  14. Mix 1 tbsp cornflour with 2 tbsp water.

  15. Whisk it into the lobster bisque until it's thickened.

  16. Heat 20g unsalted butter and saute lobster meat until just cooked through. Season with kosher salt and black pepper.

  17. Ladle soup into bowls, topped with cooked lobster meat, garnish with with a dollop of Farmers Union Greek Style Yogurt and chopped chives.

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