{"id":2671,"date":"2013-05-02T19:55:19","date_gmt":"2013-05-02T23:55:19","guid":{"rendered":"https:\/\/natalierichard.wpengine.com\/?p=2671"},"modified":"2018-08-20T14:17:51","modified_gmt":"2018-08-20T18:17:51","slug":"2013-05-02-5-easy-steps-to-my-lobster-bisque","status":"publish","type":"post","link":"https:\/\/natalierichard.com\/en\/2013-05-02-5-easy-steps-to-my-lobster-bisque\/","title":{"rendered":"5 Easy Steps to My Lobster Bisque"},"content":{"rendered":"

First, get the beast.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Not only do you not have to dive for it, but you can even buy it already cooked.<\/p>\n

 <\/p>\n

Step 1<\/strong><\/p>\n

Remove the shell and set apart the beautiful meat from the tail and the claws.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Step 2<\/strong><\/p>\n

In a pan, heat 2 tablespoons of olive oil and simmer the shell for about 3-4 minutes, until you see a light colouring happen.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Step 3<\/strong><\/p>\n

Add 1 sliced carrot, 2 cloves of garlic, and half a leek (sliced), as well as 2 tablespoons of tomato paste and a nice branch of thyme. Mix well and simmer for another 4-5 minutes.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Step 4<\/strong><\/p>\n

Add 1\/2 cup of flour, 2 oz of brandy, and 1 cup of dry white wine, mixing well after you add each ingredient. It will make a thick, reddish, fragrant paste.<\/p>\n

Then, smoothen the paste by slowly adding 4 cups of broth (fish, chicken, or vegetable), stirring constantly until smooth and velvety. Then gently cook for 30-40 minutes.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Step 5<\/strong><\/p>\n

Remove all shells from the broth, then pass it through a sieve, reserving only the liquid. Return to simmer, add your pieces of lobster, salt and pepper to taste, and 1\/2 cup of 35% cream.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Serve with a crouton and a sprig of coriander.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

First, get the beast.     Not only do you not have to dive for it, but you can even buy it already cooked.   [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":2673,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,36],"tags":[67],"class_list":["post-2671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i-love","category-recipes","tag-lobster"],"_links":{"self":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/comments?post=2671"}],"version-history":[{"count":0,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media\/2673"}],"wp:attachment":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media?parent=2671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/categories?post=2671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/tags?post=2671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}