Updated: Sep 24
By Lilly Gallis
It's summer, so crustaceans are at their best here in Greece. Make this bisque and enjoy it as a starter or with crusty sourdough bread for a full meal.
2 small lobster
3 celery sticks
5 garlic cloves
Pepper, a pinch
Herbs: thyme and parsley
Spices: tarragon, pepper, saffron
3 tsp tomato paste
3 - 4 tsp flour
2 cups white wine
EVOO, approximately a demitasse cup
Boil the lobster for 5 minutes, then separate the meat from the shells.
Refrigerate the meat to use later and use the shells to make a stock, boiling them for 15 more minutes.
Sauté in EVOO the onions, carrots and celery together with garlic, pepper and the rest of herbs and spices, I love saffron in this recipe.
Add a little tomate paste and a little flour to help thicken your soup and cook a little more.
Then deglaze your pot with your best white wine (or vodka or sherry). I've use ouzo here for a very Greek twist. Let you soup reduce to half. Add your lobster stock and let it simmer in low heat until you soup thickens quite a bit.
Puree in the pot or in a blender.
Sauté the lobster in EVOO and garlic and add them to your soup or serve them in a platter with EVOO and lemon.
Don't forget to drizzle each plate with EVOO upon serving, like you see in the pic!
About the author: Lilly Gallis is an advisor in a number of companies, including Alpha to Omega extra virgin olive oil producers and bottlers. She especially likes to create added value visual and verbal content for this Greek line of premium evoo, including recipes which she devises, prepares and photographs herself.