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Lobster bisque, crisp asparagus salad and truffle oil

Appetizers, Fish, Seafood & Shellfish

Lobster stock made prepared with lobster shells and finished with a touch of cream, served with a crisp salad of green asparagus flavored with truffle for a fine and delicate soupe.


Recipe for 4 persons

For the lobster bisque

2 Unit(s)
Lobster shell
0.50 Unit(s)
1 Unit(s)
1 Sprig(s)
2 Clove(s)
30 Ml
1.50 Liter(s)
15 Ml
Tomato paste
200 Ml
Cream 35%
1 Sprig(s)
1 Leaf(ves)
Bay leaf

For the crisp asparagus salad

8 Unit(s)
Green asparagus
6 Sprig(s)
8 Drop(s)
Truffle oil
  • Olive oil
  • Salt and pepper

Preparation time: 45.00 min

  • General preparation
    Cut 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 preparation
    In 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 preparation
    Blanch 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 serve
    Place the asparagus at the bottom of the bowl, gently add the bisque around the salad and garnish everything with chives.
You can also use the lobster coral to bind the bisque. The coral is that creamy greenish part in the chest that turns red when cooked. You just have to add it at the very end and mixi it with your bisque using a hand blender.

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