Concentrated Lobster Shell Bisque
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Kitchen specification
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Final yield is 300-350 ml. Do not stop the reduction because a timer has expired; stop it when the sauce coats a spoon in a thin, glossy layer and tastes distinctly of lobster without bitterness.
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What you are cooking with
Shell base
- 1 Prepared 500-600 g lobster, shells and head, presentation shell reserved separately; remaining shell broken into 4-5 cm pieces
- 15 ml Extra-virgin olive oil
- 60 g Onion or shallot, 5 mm dice
- 40 g Carrot, 5 mm dice
- 30 g Celery, 5 mm dice
- 1 each Garlic, clove, lightly crushed
- 20 g Tomato paste
Liquids and aromatics
- 20 ml Cognac
- 75 ml Dry white wine
- 120 g Good tomato, crushed
- 450 ml Light fish or shellfish stock, unsalted or lightly seasoned
- 1 each Bay leaf
- 2 each Thyme, small sprigs
- 4 each Black peppercorns, lightly crushed
To finish
- as required after reduction Fine sea salt
- 20 g Cold unsalted butter, cut into small cubes