Ravioles et bisque de homard, écume vanillée | Recette Food'Cuisine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook the lobster in a court bouillon and remove the meat, keeping the shells for the bisque.

In a large pot, add 3 tablespoons of neutral oil and heat it up.

Crush the lobster shells with a rolling pin to release their flavors.

Chop the carrot, onion, garlic, and celery into large pieces.

Sauté the lobster shells and vegetables in the pot until they start to caramelize.

Add white wine to deglaze the pot, scraping the bottom to release the caramelized bits.

Stir in tomato paste and cook briefly to mix.

Add fish stock and bay leaf, then simmer for about 30-45 minutes to develop flavors.

Strain the bisque, discarding solids, and return the liquid to the pot.

Season the bisque with salt and black pepper to taste.

Prepare the lobster meat by cutting it into small cubes for the ravioli filling.

Mix the lobster meat with a little oil and seasoning.

Roll out the ravioli dough and fill with the lobster mixture, sealing them well.

Boil the ravioli in a large pot of salted water until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens