【通少食譜】法式龍蝦湯 Lobster Bisque

做法 Video：


材料

4隻 龍蝦的殼

3 蒜頭

3 紅蔥頭

1cup 洋蔥絲

4 tbsp 干邑 [fig1 VSOP]

1 tsp 黑胡椒粒 [fig2 McCormick]

2 tbsp 沙甸魚乾 [fig3 shirakiku]

2tbsp 百里香 [fig4 Clubhouse]
3 月桂葉 [fig5 Clubhouse]

3 tbsp 茄膏 [fig6 Hunts]

1.5L 清雞湯 [fig7 史雲生]

2 tbsp 牛油溶液 [fig8 Lactantia]

1 tbsp 中筋麵粉 [fig9 Five Roses]

1 tsp 鹽

做法：

1. 鑊用大火燒熱，將蒜頭，紅蔥頭，洋蔥爆香，加入龍蝦殼

2. 加入干邑炒勻，加黑胡椒粒，沙甸魚乾，百里香，月桂葉，茄膏，清雞湯
3. 用細火煲1個半小時，隔渣備用

4. 龍蝦湯加入牛油，麵粉和鹽調味，用中火煲熱即可

Ingredients

Group A

4 Cooked Lobster shells

3 Clove of garlic

3 Shallots

1cup Sliced onion

Group B

4 tbsp Cognac [fig1 VSOP]

1 tsp Black peppercorn [fig2 McCormick]
2 tbsp Dried sardines [fig3 shirakiku]

2tbsp Thyme [fig4 Clubhouse]

3 Bake leaf [fig5 Clubhouse]

3 tbsp Tomato paste [fig6 Hunts]

1.5L chicken broth [fig7 史雲生]

Group C

2 tbsp Melted butter [fig8 Lactantia]

1 tbsp All purpose flour [fig9 Five Roses]

1 tsp salt

Step：
1. Heat the pan with high heat. Pan fry the group A ingredients

2. Add group B ingredient and mix it well

3. Simmer for 1 hour and half over low heat. Drain it well

4. Season the soup. Add the group C ingredients and mix well. Heat the soup until boil.