Lobster à la nage
Number of servings : 4 Prep time: 40 minutes Cooking time: 1 hour Type of meal : | Main Courses
Number of servings : 4
Prep time: 40 minutes
Cooking time: 1 hour
Type of meal : | Main Courses | Main Courses
Special diet :
4 live lobsters, 550 g / 1 1/4 lb each
1 large onion, diced
2 cloves garlic, chopped
50 ml / 1/4 cup olive oil
1 stalk celery, diced
1 carrot, peeled and diced
5 ml / 1 tsp fennel seeds, crushed
1 can, 796 ml / 28 oz whole Italian tomatoes, seeded and diced
125 ml / 1/2 cup orzo
1 can, 425 ml / 14 oz commercial lobster bisque
250 ml / 1 cup water
To taste salt and freshly ground pepper
250 ml / 1 cup 15% cooking cream, heated
Fill a large stock pot with salted water and bring to a boil. Drop the lobsters into the boiling water and simmer for 10 minutes. Drain the lobsters.
Remove the lobster meat from the tail, claws and legs and refrigerate, covered. Keep the large pieces of shell, and discard the rest.
In a saucepan, cook the onion, the garlic and the lobster shells in oil over medium heat for ten minutes, shaking the pan frequently.
Add the celery, carrot and fennel seeds and cook for five minutes over medium heat, stirring. Add the tomatoes, orzo, bisque and water. Season to taste, cover, and continue cooking for 20 minutes over low heat. Remove the shell pieces with tongs and discard.
Strain the soup, pushing a spoon or ladle against the solids to extract all the liquid. Set aside 250 ml / 1 cup of the vegetable-orzo mixture and discard the rest.
In a blender, purée the reserved vegetables with a little of the hot bisque, then add the purée to the saucepan with the rest of the bisque. Bring almost to a boil, stirring. Whisk and heat through without boiling.
To serve, slice the lobster tails in half and divide all the lobster meat among four heated soup bowls.
Serve the soup piping hot over the lobster.