Many international researchers say that Vietnamese cuisine has been a harmonious combination of Western and Oriental cultures for hundreds of years. Therefore, the Vietnamese are one of the very few Asian people who like to eat bread, butter and many kinds of soup. With this habit, our families can sometimes enjoy a fantastic Western dish for a change: Creamy Lobster Bisque. Not many people know that Western culinary herbs are now grown in Dalat or mountainous provinces with low temperatures. Today we have a lot of thyme, parsley, and bay leaves to cook Western dishes. Now with the help of Head chef Ho Cong Quyet, let’s cook a dish having both the characteristics of Western and Oriental cultures for a change: a dish that has all the ingredients grown in Vietnam, a dish that is of modern European type but still has the delicious and wholesome properties of our country.
CREAMY LOBSTER BISQUEPrint This
- INGREDIENTS FOR THE SOUP
- 4 live lobsters (0.8 – 1 kg/lobster)
- 200g carrots
- 200g onions
- 200g tomatoes
- 100g leek
- 100g celery
- 80ml whipping cream
- 225g unsalted butter
- 10g thyme
- 50g tomato paste
- 50ml Cognac
- 50ml olive oil
- 4g coarse salt
- INGREDIENTS FOR THE LOBSTER BROTH
- 30g onions
- 10g celery
- 2 bay leaves
- 20g leek
- 3 liters water
- INGREDIENTS FOR THE GARLIC BREAD
- 4 pieces of sandwich
- 10g parsley
- 5g garlic
- 2g salt
- 3ml olive oil
- 125g unsalted butter
Preparation: Peel the onions, thoroughly clean them and dice them into 1cm cubes. Clean the celery stalks without leaves, cut into 1cm chunks. Peel the carrots with a peeler, cut into 1cm cubes. Clean the tomatoes, cut into 1cm cubes. Clean the leek, cut into chunks, about 1cm long.
Make the lobster broth: Put the onion, leek, celery, bay leaves into a stockpot with 3 liters of water in it. Bring them to a boil. Tip in the lobsters to boil at the boiling temperature for 5 to 7 minutes. Take out the lobsters and put them in a bowl of ice for 3 minutes, then take them out and drain them in a colander. Sieve the broth. Use kitchen shears to cut a line down the underside of the tail, remove the tail meat from the shells and put aside. Place the lobster heads and tails in the oven at a temperature of 1800C until dry and fragrant, remember not to let them over-burnt. Add 60g of butter into the roasting pan until it melts, add the lobster heads and tail shells and stir-fry them for about 2 minutes, pour some cognac into the roasting pan, burn the cognac to eliminate the lobster odor and enhance the aroma.
Make the soup: Heat the wok, pour the olive oil and add 65g of butter so that the butter melts. Cook them on a medium heat, add the carrot and stir for 10 minutes, add celery and leek and stir for 10 more minutes, add the onion and stir for 10 more minutes. Stir this mixture for another 20 minutes, add the tomato and stir for 15 minutes, add tomato paste and thyme and stir for another 10 minutes until it becomes reddish brown.
Add the stir-fried lobster heads into the mixture and pour the 3 liters of lobster broth to cook on a low heat for two hours until it is reduced by half. Turn off the heat, set aside to cool for 10 minutes, then use a blender to blend the mixture, sieve it with a fine-mess sieve (to remove the rough parts of the lobsters and vegetables). Continue to cook the thickened soup until it is reduced to 600ml, add the whipping cream and stir well, add salt to your taste. Give 100g butter in a small pot and heat it at 600C until melts. Then put lobster tails meat into this pot and cook them for another 10 minutes until it scented butter.
Garlic bread: Cut the butter into small pieces and let them become soft but not melted. Chop the parsley and mince the garlic. When the butter is soft, mix it with parsley, garlic, olive oil and salt. After putting the sandwich into the freezer, use a serrated knife to cut the sandwich into rectangular bars, 2cm wide. Use the soft, inner part of the sandwich only. Spread the butter mixture over one side of it. Bake the sandwich in the oven from ten to fifteen minutes with a temperature of 120 degrees Celsius. When the bars of sandwich and the garlic on top become golden brown, take them out.
Arrange the prawns on a serving plate, pour the sauce around them, serve with garlic butter bread.
The soup should be creamy, thick and golden.
The prawns should be sweet, crisp-tender and barely cooked through.
The soup should have the fragrance of prawns and a buttery undertone of whipping cream and fresh spices.
The sandwich should be kept in the freezer so that it is easy to be cut.
Stir-fry all the vegetables and spices on a low heat so that they can blend the flavors.
Use a fine mesh sieve to strain the sauce so that it is not lumpy.
EFFECTS OF THIS DISH
This dish is a combination of many kinds of vegetables such as tomatoes and celery; it helps limit the creaminess of whipping cream and butter, create a harmony of flavors and enhance the nutritional effects of lobsters. This dish helps enhance energy, foster the strength of our bodies, tonify kidney and abdominal organs, tonify Qi, increase body resistance, and fight aging. It helps stimulate digestion, enhance sexual abilities. It also helps reduce body heat, reduce poisoning, cure constipation, enhance eyesight, and beautify facial skin. This dish is good for those who have asthenic body syndrome, poisoned bodies, bacterial infection, weakened body resistance, those who lose sexual desire, women with loss of sex drive, postpartum women who are unable to produce enough breast milk, the elderly and children recovering from illness, those who lose appetite, have diabetes, constipation, impaired eyesight, and tired eyes.
HO CONG QUYET Hyatt Regency Da Nang Resort & Spa (Da Nang City) Runner-up in the semifinal round of the Northern Regions of the Golden Spoon Awards 2013.