Lobster Bisque (France)

• 400.0 g Lobster meat (cooked)
• 1.0 Onion
• 2.0 Carrot
• 1.0 stalk Celery
• 4.0 tbsp Tomato paste
• 4.0 tbsp Butter
• 4.0 tbsp Flour
• 8.0 tbsp Cream
• 4.0 cup Fish stock

Instructions

1. Step 1: Sauté onion, carrot, and celery in butter. Add tomato paste. Stir continuously to prevent any burning and allow the ingredients to release their aromatic oils, enhancing overall flavor..
2. Step 2: Stir in flour to make a roux, then add fish stock gradually. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
3. Step 3: Simmer and blend until smooth. Add cream and lobster meat. Partially cover the pot and keep a close watch to ensure the ingredients cook evenly without drying out..
4. Step 4: Simmer 5–10 minutes more. Serve hot. Partially cover the pot and keep a close watch to ensure the ingredients cook evenly without drying out..