Lobster Bisque With Greek Style Yogurt

Breakfast
Mains
Seafood
Soup

Easy Level:

Slightly less easy

Cook Time:

1 Hr 30 Mins

Servings:

4
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
Follow them on www.instagram.com/farmersunionyogurtsg/ for other fun, nutritious and yummy ideas!

Ingredients

Adjust Servings
US / Metric
0.00
lobsters (around 500g each)
0.00
lobsters (around 500g each)
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
g
g
unsalted butter
0.00
g
g
unsalted butter
0.00
ml
ml
heavy cream
0.00
ml
ml
heavy cream
0.00
ml
ml
olive oil
0.00
ml
ml
olive oil
0.00
yellow onion (diced)
0.00
yellow onion (diced)
0.00
carrot (diced)
0.00
carrot (diced)
0.00
ribs
ribs
of celery (diced)
0.00
ribs
ribs
of celery (diced)
0.00
cloves
cloves
garlic (crushed)
0.00
cloves
cloves
garlic (crushed)
0.00
tbsp
tbsp
tomato paste
0.00
tbsp
tbsp
tomato paste
0.00
tbsp
tbsp
brandy
0.00
tbsp
tbsp
brandy
0.00
ml
ml
white wine
0.00
ml
ml
white wine
0.00
tbsp
tbsp
rice
0.00
tbsp
tbsp
rice
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
ml
ml
poaching water
0.00
ml
ml
poaching water
0.00
g
g
flat leaf parsley
0.00
g
g
flat leaf parsley
0.00
g
g
tarragon
0.00
g
g
tarragon
0.00
bay leaf
0.00
bay leaf
0.00
g
g
black peppercorns
0.00
g
g
black peppercorns
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
Kosher salt and black pepper to taste
Kosher salt and black pepper to taste
Chopped chives for garnish
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.
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.
Mark as completed

2

Reserve 800ml of the poaching liquid.
Reserve 800ml of the poaching liquid.
Mark as completed

3

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

4

Cut the shells and set aside.
Cut the shells and set aside.
Mark as completed

5

Cut lobster meat into bite sized pieces and refrigerate until ready to be cooked.
Cut lobster meat into bite sized pieces and refrigerate until ready to be cooked.
Mark as completed

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.
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.
Mark as completed

7

Add in 1 tbsp tomato paste and saute for a minute.
Add in 1 tbsp tomato paste and saute for a minute.
Mark as completed

8

Glaze with 2 tbsp of brandy.
Glaze with 2 tbsp of brandy.
Mark as completed

9

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

10

Pour in 800ml chicken stock, 800ml poaching water and strain in the lobster juice.
Pour in 800ml chicken stock, 800ml poaching water and strain in the lobster juice.
Mark as completed

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.
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.
Mark as completed

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
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
Mark as completed

13

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

14

Mix 1 tbsp cornflour with 2 tbsp water.
Mix 1 tbsp cornflour with 2 tbsp water.
Mark as completed

15

Whisk it into the lobster bisque until it's thickened.
Whisk it into the lobster bisque until it's thickened.
Mark as completed

16

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

17

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

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