Balmain Bug Bisque

Name: Balmain Bug Bisque
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Australian
Ingredients: 600g Balmain bug or lobster tails, halved; 1 onion, diced; 2 stalks celery, diced; 1 carrot, diced; 3 cloves garlic; 3 tbsp tomato paste; 100ml cognac or brandy; 300ml dry white wine; 400ml fish stock; 300ml double cream; 4 tbsp butter; fresh tarragon to garnish

Rich bisque made from Australian Balmain bugs (reef lobster) with cream and cognac.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

hard

Cuisine

Australian

gluten-free

Ingredients

600gBalmain bug or lobster tails, halved

1onion, diced

2 stalkscelery, diced

1carrot, diced

3 clovesgarlic

3 tbsptomato paste

100mlcognac or brandy

300mldry white wine

400mlfish stock

300mldouble cream

4 tbspbutter

fresh tarragonto garnish

Instructions

Fry bug halves in butter until shells turn orange. Remove meat, reserve shells.

Crush shells, fry in butter with vegetables 5 minutes.

Add cognac and flambé.

Add wine, tomato paste and stock. Simmer 30 minutes.

Blend and strain through fine sieve.

Add cream, simmer 10 minutes. Return bug meat to serve. Garnish with tarragon.