Bisque of lobster and prawns with celery, carrot, tomato puree, wine, tarragon, chives and whipped cream.
- 1 kg unpeeled deep frozen giant prawn
- 100 g winter carrot
- 2 stem celery
- 2 el mild olive oil
- 50 g tomato paste
- 100 ml dry white wine
- 1,5 liter tap water
- 1 tl dried tarragon
- 1 chicken broth tablet
- 1 fish bouillon tablet
- 6 g fresh chives
- 2 medium sized egg
- 100 ml fresh cream
Put the frozen shrimps in a clean plastic bag and store them in small pieces with a saucepan or rubber hammer.
Peel the winter carrot and cut into slices. Cut the celery into bows.
Heat the oil in a soup pan and fry the pieces of lobster and shrimp for 3 minutes on a high heat. Shift continuously.
Add the carrot and celery and cook for 3 minutes. Stir in the tomato puree and cook for 1 min.
Add the wine, water, tarragon and bouillon tablets and bring to the boil. Cook over low heat for 30 minutes.
Remove the pan from the heat. Pour the soup through a ball sieve and collect the stock.
Put the collected lobster and shrimp in the food processor and grind. Pour the pulp through a ball sieve over the stock.
Bring the soup to the boil.
Slice the chives and split the eggs. The proteins are not used.
Beat the egg yolks with the whipped cream and stir in the hot soup. Preheat while stirring until the soup binds slightly but do not let it boil again.
Season the bisque with pepper and salt. Spread over the bowls and sprinkle with chives.
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