Lobster bisque with cauliflower and ramson oil
Serves: starter for 3-4 people
  • Shells from one lobster
  • 1 onion
  • 2 carrots
  • 1 fennel
  • 2 green apples
  • 0,5L apple cider
  • 0,5L light fish stock
  • 1 bay leaf
  • 1 lemon
  • 10 sprigs of lemon thyme
  • 2,5dl Heavy cream
  • 0,5 cauliflower
  • 2-3 large spring onions (can be replaced with shallots)
  • (wild) watercress
  • ramson oil
  1. Crush the shells from the lobster a bit. Fry them in a bit of oil at a high heat 2 minuttes. And the diced carrot, onion, fennel and apple. Saute till tender.
  2. Then add liquids and herbs. Simmer for half an hour
  3. Strain the soup and return to the pot. Reduce to roughly half the amount.
  4. Add cream, simmer for 5 minutes. Season with lemon juice, salt and pepper. Ready.
  1. Split the cauliflower into smaller pieces and half the onions. Grill at high heat until charred and tender. Place in plates. Top with watercress.
  2. Place the soup in a pitcher, add a bit of ramson oil and stir a little. Serve tableside - just because you can.
Recipe by Gather, Catch and Cook at http://gathercatchcook.com/lobster-bisque-with-cauliflower-and-ramson-oil/