Lobster Bisque
Healthy, because
Even smarter
Nutritional values
The lobster meat is ideal for sportsmen and figure-conscious people, because it scores with little fat and carbohydrates but a lot of protein. Our body needs this macronutrient as a building block for new muscles, messenger substances and cells.
With this recipe you can use the lobster from the meat to the shell. It is worth the effort to boil the shell, because it provides an excellent taste for the lobster soup.
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 large lobsters (with shell)
- 2 garlic cloves
- 1 shallot
- 2 Tbsps vegetable oil
- 2 sprigs Dill
- 1 bay leaf
- 3 peppercorns
- 200 milliliters dry white wine
- 1 l fish stock
- salt
- 20 grams butter
- 2 Tbsps Pastry flour
- 200 milliliters Whipped cream
- 2 Tbsps Lobster paste
- 5 centiliters Brandy
- cayenne pepper
- 2 Tbsps chopped parsley (for garnish)
Preparation steps
Twist the lobster claws from the body or disconnect with a lobster cracker. Halve the lobster with a large sharp knife and remove the meat from the body carefully with scissors. Roughly cut the lobster shell small.
Peel the garlic and the shallot and chop coarsely. In a large pot heat the oil, the lobster shells, the garlic and the shallot. Sauté the dill, laurel and the peppercorns 5-10 minutes and let take color while stirring. Deglaze with 1/3 of white wine and let boil down. Again add the white wine and let boil down again. Pour in the rest of the white wine with the stock and season with salt. Let simmer approximately 1 hour over medium heat.
Strain the lobster stock through a fine sieve. In a saucepan, melt the butter, sprinkle with flour, cook and pour in the stock. Cook for 10-15 minutes, add the cream, the lobster paste, brandy and cayenne, briefly boil and season. Add the lobster pieces and heat through. Serve garnished with parsley in soup bowls.
