Lobster bisque, crisp asparagus salad and truffle oil
Appetizers, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
For the lobster bisque
For the crisp asparagus salad
- Olive oil
- Salt and pepper
Preparation time: 45 min
- General preparationCut the onion, carrots and celery into pieces. Cut the lobster shells into pieces. Chop the chives. Remove the fibrous parts from the asparagus and cut into small pieces.
- Lobster bisque preparationIn a large saucepan, with a drizzle of olive oil, fry the lobster shells with vegetables, thyme and bay leaf until you obtain a golden color. Add the garlic and tomato paste. Cook for a few minutes, deglaze and flambé with cognac. Cover with water. Simmer for 20-25 minutes. Mix with a hand blender and strain the broth through a sieve, taking care to press out all the juices with a ladle. Add the cream and let the bisque reduce a bit to obtain the desired texture.
- Asparagus salad preparationBlanch the asparagus in plenty of boiling water for 1-2 minutes. Cool the asparagus in an ice bath. Mix half of the chopped chives and asparagus with a few drops of truffle oil. Season with salt and pepper to taste and mix well, set aside.
- To servePlace the asparagus at the bottom of the bowl, gently add the bisque around the salad and garnish everything with chives.