清洁干燥的平底锅,加入融化的黄油the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.
Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.
在搅拌机中,将混合物分批煮至光滑。通过中间筛子筛回锅中,用木勺将固体推入锅中。
加入奶油和雪利酒,调味盐和胡椒粉调味,然后用低火煮浓汤,直到略微增厚,约10分钟。
Serve the bisque garnished with the diced lobster meat.
令人惊叹的好浓汤。可靠的。可重复。难忘。龙虾,草药,葡萄酒和雪利酒的精美平衡。遵循此食谱到T,您不会出错。谢谢您和阿门(Amen)寻找一个很棒的浓汤。我花了六时间从一些非常好的厨师那里获得了精彩的评论。 Many thanks.
ono|01/01/2020
Delicious bisque. Made with stock from a previous lobster dinner. It still took lots of time - about 2 hours to make including some time to boil lobster tails for the meat. This along with a salad made for a great dinner. Will make again.
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