Quick Lobster Bisque
An elegant starter to a company meal, or a quick and delicious dinner when simply accompanied by a green salad and bread. Making a shellfish bisque from scratch is time-consuming, what with boiling the shells for flavor, straining them out of the stock, etc. Starting with Perard’s Lobster Soup makes preparing a creamy bisque a snap: add chunks of poached lobster, a touch of cream, and a decadent sprinkle of minced black truffles to create a stunning dish in minutes. Chez Perard is a restaurant in the French resort of Le Touquet, renowned for making the best fish soup in the world — the same recipe used for their bottled soup. Bon appetit!
— 4 servings as a first course, 2 servings as an entree
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 1 jar Perard du Touquet Lobster Soup
- One lobster tail in the shell, fresh or frozen
- 1/2 cup cream, plus a little more for swirling onto the soup
- 1 canned black truffle, minced
Preparation
If the lobster tail is frozen, thaw it. Weigh lobster to calculate cooking time.
Place in a pan large enough to let it lie flat, cover with water, and bring the water to a low simmer (190F). Cook for 1 minute per ounce, then remove and set aside to cool.
Place the soup in a medium saucepan and begin to warm it over medium-low heat, stirring occasionally.
While the soup is warming, remove the lobster tail from its shell and dice it into 1/2-inch chunks.
When the soup has reached a simmer, stir in the 1/2 cup cream. Stir well to combine and simmer for a few more minutes.
Divide the lobster chunks among the serving dishes, mounding it in the middle of the dishes. Ladle the soup around the lobster, then drizzle a spoonful of cream around each mound of lobster. Sprinkle the lobster meat with the finely-minced truffle and serve immediately.
