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Lobster with herb butter and spaghetti with bisque sauce

Written by FDM

Chef Fouad Zorgui of the Table du Marché offers us a succulent recipe for Lobster with herb butter and spaghetti with bisque. Enjoy your meal.

Ingredients for 4 persons:

• 4 lobsters of 400 g each
• 1 kg of spaghetti
• Shellfish bisque:
• 2 kg of shellfish heads
• 120 g of leeks
• 40 g of celery
• 180 g of onions
• 2 heads of garlic
• 1 bunch parsley tail
• 2 pieces of bird’s eye pepper
• 2 fresh tomatoes
• 3 tbsp of tomato paste
• 1.5 l liquid cream
• 120 g candied tomato
• 1 bunch of chives
• 60 g herb butter (butter, herbs, lemon juice, salt, pepper)

Lobster bisque preparation:

– Sweat the aromatic garnish, add the shellfish heads, brown everything then add the cream and cook over low heat for 30 to 40 minutes.
-Mix, Sieve the mixture, check the seasoning, and set aside to cool.

Preparation of the lobster:

-Cut the lobster in half lengthwise.
-Put the herb butter on the lobster and bake for 5 to 6 minutes. Put the bisque in the pan, boil.
-Then add the pre-cooked al dente spaghetti.
– Adjust the seasoning

 -Arrange the spaghetti at the bottom of the plate, place the two half lobsters on top and add the chives and the candied tomato to finish.
-Drizzle with extra virgin olive oil.

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