TOMATO BISQUE WITH ROASTED LOBSTER
Steps:
- 1. Preheat oven to 350ºF (180ºC). 2. Using scissors, cut lobster tails along the back almost to the tail; turn over and cut along each side to prevent tail from curling. Place back-side up (the side with the single cut) on a small ungreased baking sheet or shallow pan. Force sides together so lobster meat protrudes from shells. Dot with butter; roast 15 to 20 minutes or until shell is red and centre of lobster is hot and no longer grayish. Cool; then remove and discard shells. Coarsely chop lobster. (If serving later, cover and refrigerate for up to a day.) 3. To make soup, increase oven to 400ºF (200ºC). 4. Coat a large baking sheet with nonstick spray. Cut sun-dried tomatoes into strips and soak in stock while vegetables roast. Core unpeeled tomatoes; seed and cut in half. Cut peppers in half; core and seed. Peel and cut shallots in half or onion into quarters. Place vegetables cut-side down on a large baking sheet with sides; place unpeeled garlic clove in centre area of pan. Drizzle with olive oil. Roast, uncovered, for 30 to 35 minutes or until tomatoes are lightly browned and very soft. Remove peels from roasted tomatoes, garlic and peppers; discard. 5. Purée roasted vegetables and sun-dried tomatoes with stock in a food processor or blender. Whirl in salt, cayenne and sherry; add additional stock if needed for correct texture. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated up to 3 days.) 6. Pour soup into a large saucepan; stir in cream. Heat over medium-low heat until very hot, but not boiling. Meanwhile divide lobster among warmed soup bowls; ladle in hot soup and garnish with a sprinkling of chopped parsley. Serve right away with baguette slices.
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ASLI such
[email protected]Not for the faint of heart.
Brenda Miller
[email protected]Rich and decadent.
Mehar Salman
[email protected]Easy to follow recipe.
Rashad Quinn jr
[email protected]Perfect for a special occasion.
Shani Bronkhorst
[email protected]Will definitely make again!
Jabir Abubakar
[email protected]Delicious!
Swpon Roy
[email protected]I followed the recipe exactly and the dish turned out perfectly. The tomato bisque was creamy and flavorful, and the roasted lobster was tender and juicy. I served it with a side of crusty bread and it was the perfect meal.
Nedim
[email protected]This recipe was a bit more work than I expected, but it was worth it! The tomato bisque was delicious and the roasted lobster was to die for. I will definitely be making this again for a special occasion.
Lindy Neale
[email protected]I had some trouble finding fresh lobster, so I used frozen lobster tails instead. The dish still turned out great! The bisque was flavorful and the lobster was tender and juicy.
AMB PLUS TV
[email protected]This dish was a bit too rich for my taste, but it was still very good. The lobster was cooked perfectly and the bisque was creamy and flavorful. I would recommend this recipe to someone who enjoys rich, decadent dishes.
Mily Nushrat
[email protected]I'm not a huge fan of lobster, but I thought I'd give this recipe a try. I was pleasantly surprised! The tomato bisque was delicious and the lobster was cooked perfectly. I'll definitely be making this again.
Asif Ali
[email protected]This recipe was easy to follow and the results were amazing! The tomato bisque was smooth and creamy, and the roasted lobster was tender and flavorful. I served it with a side of crusty bread and it was the perfect meal.
Jim Muschetti
[email protected]I made this dish last night and it was a hit! My family loved the combination of flavors and textures. The lobster was perfectly cooked and the bisque was creamy and flavorful. I will definitely be making this again.
Hussain Hoat
[email protected]This tomato bisque with roasted lobster was an absolute delight! The flavors were incredibly rich and complex, with a perfect balance of sweetness, acidity, and savory notes. The lobster was cooked to perfection, tender and juicy, and it paired beaut