Seafood Bisque with Sesame Crackers
ready in 40 min.
Break off the lobster claws and crack them open using the back of a kitchen cleaver. Split the body down to the tail. Remove the lobster flesh from the carcass, tail and claws. Rinse the flesh and pat dry; season with salt and paprika.
Melt half the butter in a pan. Add the flour and fry, stirring. Gradually add the lobster stock and bring to the boil. Whisk in the lobster butter.
Warm the soup again but do not boil. Season with salt, cayenne, fish sauce and brandy. Add the meat, apart from the tail meat, and heat through for 4 minutes. Add the cream and puree, using a hand blender.
Slice the lobster tail meat and fry gently in the remaining hot butter. Then place in small bowls and pour the soup over.
May be served with garnished crackers, if wished.