Recipe: Lobster Bisque Pasta
Can you call yourself a pasta lover when you have not tried the Lobster Bisque Pasta? You may have tasted may forms of pasta, but this Lobster Bisque Pasta is a must-try to add on to your long favourite pasta list.
Bisque is described as a smooth, creamy and highly seasoned seafood soup. It is of French origins, thought to be named after Bay of Biscay. However, the crustaceans used are bis cuites or translated as “twice-cooked.” This is because the crustaceans are first sautéed lightly in their shells and simmered with aromatic ingredients and wine before being strained following the addition of cream.
The Lobster Bisque Pasta may seem like a complex and advance recipe for homemakers, but with the correct steps and ingredients, you can prepare this exquisite dish right at your own kitchen!
Creamy Lobster Bisque Pasta
Servings: 4 pax
Preparation Time: 30 minutes
Cooking Time: 2 hours and 30 minutes
Ingredients:
- Salt
- 2 live lobsters, weighing around 1.3kg in total
- 2 tablespoons of olive oil
- 1 carrot, chopped
- 2 ribs of celery, chopped
- 1 medium onion, chopped
- 2 cloves of garlic, crushed
- 2 sprigs of fresh thyme
- 2 sprigs of fresh tarragon
- 2 tablespoons of tomato paste
- 240 mL of medium sherry
- 480 mL of fish stock or clam broth
- 90 g of long-grain white rice
- 240 mL of heavy cream
- Cayenne pepper, to taste
- 225 g of uncooked pasta of your choice
Directions:
- Bring to boil a large pot with ½ inch of water and two teaspoons of salt. Add the lobsters and cover with a lid and boil again. Cook the lobsters until they are bright red. Remove the lobsters and reserve the liquid. When the lobsters are slightly cooled, remove and chop the meat and place them in a bowl to refrigerate. Chop the shells roughly into small pieces, and reserve with the lobster remains.
- In a large pot over medium heat, pour in olive oil then, add the vegetables and herbs. Stir and cook until the onions appear translucent and increase the heat to medium-high. Add in the lobster shells and remains. Saute for 5-6 minutes then add the tomato paste.
- Add in the sherry, ignite or cook until the alcohol evaporates completely. Then, pour in the fish stock and a cup of the reserved lobster-cooking liquid in step 1. Simmer and cook for an hour.
- Strain the broth through a filter and press down hard on the solids to extract as many liquids possible. Add in rice to the broth and cook for at least 30 minutes until grains are cooked till super soft.
- Using a blender or food processor, blend the bisque and sieve. Again, press hard on the solids. Add in the cream and simmer slowly. Lastly, add the chopped lobster meat and season the bisque to taste with salt and cayenne.
- Cook the pasta till al dente in a pot of water. Drain and toss the pasta into creamy lobster bisque until well coated. Serve immediately.