Recipe
70 minshere
Recipe
Ingredients
- 50 ml oil
- 2 rock lobster bodies (shells), pounded (raw or cooked, flesh removed)
- splash of brandy
- 50g onion, diced
- 50g, carrot, diced
- 50g leek, diced
- 50g celery, diced
- 2 cloves garlic, peeled
- 1 bay leaf
- a few stalks of parsley, finely chopped
- 2 tsp thyme
- 50g tomato paste
- 1 litre chicken or fish stock
- 200ml white wine
- 50g short-grain rice
- sea salt and freshly ground black pepper
- 20g butter
- 100g rock lobster meat, for garnish
- 50ml cream
- Handful chives, finely chopped
- 12 slices grilled ciabatta
Seafood used
Cooking method
- Place a large saucepan on a medium heat and add oil. Add rock lobster shells and cook for a few minutes.
- Flame with the brandy. Add the diced vegetables and sweat for 5-6 minutes. Add garlic, herbs and tomato paste and cook a further few minutes.
- Add stock and wine and bring to the boil.
- Add rice, season and simmer for 20-25 minutes until rice is cooked.
Allow to cool a little, then strain through a coarse sieve, pushing through as much of the vegetables and other ingredients as possible but ensuring all pieces of shell are removed. - Place in a food processor and blend until smooth. Check the seasoning and blend in butter.
- Serve bisque with rock lobster meat, cream and chives, with ciabatta on the side.
This recipe serves 6 people.
Recipe from Auckland Seafood School
