Lobster isn’t cheap, so there is no reason not to use every bit of it, when you’ve bought it. I used the claw meat for these toasts. The tail was very simply grilled and served with herbs, wild asparagus and a beurre noissette infused with elderflower. So for this dish, I had all the leftover shell from claw, tail and ofcourse the body. And yes, if you don’t have access to lobster, you can use crab, shrimp or norway lobster shells. It could might aswell be fish bones.
Sometimes I tend to add a bit of tomato puré when making bisques, but this time I decided not to. I think the flavour turned out cleaner this way. It was a bit more nordic, also emphasized in me using apple cider instead of white wine. I like the fruitiness, but it requires you to add a bit acidity from maybe vinegar.
I made a quite simple garnish from charred cauliflower and large springonions. This was to add a bit of fill, but also the smoke flavour, the charring added. When I made this dish, we were in the very last of the ramsom / wild garlic season, so ofcourse I made an oil from that. But out of season you can easily use chervil, leaks, chive, watercress or parsley for the oil. This is so simple to make. Heat rapeseed oil to 60 degress. Add 50% oil, 50% herb to a blender. blend, blend, blend. Let it rest an hour for the chlorophyll to colour the oil. Strain. Use.
When you want to split a soup in this way, you should add the oil at the very last before serving. This could be on the plate, in the soup or in the pitcher. Don’t stir to much, because you could end up working it into the bisque.
If you want to store the bisque, you can keep it in the fridge or freeze it. But I would advice you to add the cream when you reheat it instead before you store it. If you reheat it to hard, the soup can split a bit, but it also takes up more space, if you already have added the cream.
- 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
- 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.
- Then add liquids and herbs. Simmer for half an hour
- Strain the soup and return to the pot. Reduce to roughly half the amount.
- Add cream, simmer for 5 minutes. Season with lemon juice, salt and pepper. Ready.
- Split the cauliflower into smaller pieces and half the onions. Grill at high heat until charred and tender. Place in plates. Top with watercress.
- Place the soup in a pitcher, add a bit of ramson oil and stir a little. Serve tableside - just because you can.