Lobster bisque

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 60
Portions 6
Freezing No


  • 2 lobsters of 500 gr (1 pound) boiled for 2 minutes
  • 1 package of 250 gr (3 cups) of Les Cultures de Chez Nous sliced leeks
  • 125 ml (1/2 cup) of white wine
  • 30 ml (2 tablespoons) of tomato paste
  • 2 fresh chopped tomatoes
  • 1,5 l (6 cups) of fish fumet
  • 45 ml (3 tablespoons) of sprigs of fresh parsley and fresh thyme, chopped
  • 125 ml (1/2 cup) of cooking cream
  • Salt and pepper, up to taste
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  • With a good knife, slice lobsters in pieces. Set aside in cold flesh of the claws and tail.
  • In a casserole, saute lobsters pieces and shell in a bit of butter for 2 minutes. Add leeks and continue cooking for 5 more minutes while constently stirring.
  • Add white wine and reduce liquids to half. Add tomato paste, tomatoes, fish fumet, parsley and thyme. Cover and cook at medium heat for about 45 minutes.
  • Remove from fire, reduce the preparation into puree in the mixer then filter into a very fine strainer. Set back the filtered preparation in the cleaned casserole.
  • Salt and pepper then add cream. Slice the flesh of the claws and tail in pieces then add the preparation. Continue cooking lobster at low heat for about 10 minutes.

Chef's notes

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