Ben loves lobster linguine, his favorite go-to dish. This time I tried to prepare something new! A mix of Western and Asian flavors: the bisque is a traditional French recipe and I found it to be an interesting way to bring out all the aromas of the lobster thanks to the rich broth made with the shells. I have added a little bit of coconut cream and the soba/buckwheat noodles, typical ingredients from Asia and the result is AMAZING!
Ingredients (2 Servings):
- 1lb Lobster
- 1 Spring Onion
- 1 Clove Of Garlic
- 2 Carrot
- 5-6 Cherry Tomatoes
- 1 Piece of Ginger (half thumbsize)
- Extra-virgin Olive Oil
- Sea Salt
- Black Pepper
- 2 Tablespoons of Coconut Cream (optional)
- 140g Soba Noodles (100% Buckwheat)
- Fresh Basil
- Boil the lobster for 10 mins and let it rest for 10-15 mins in a large bowl with ice. Once the lobster is cold, de-shell it and use the shells to prepare a broth (add water and sea salt only). Let it boil at medium heat.
- Finely chop the spring onion and the garlic and simmer with extra-virgin olive oil in a large saucepan.
- Dice the carrot and chop the cherry tomatoes and add them to the saucepan. Season with sea salt and freshly ground black pepper.
- After a couple of minutes add the fish broth to the saucepan and let it boil for 15 mins (medium heat).
- Let it rest of a couple of minutes and then blend all together with a food processor until you obtain a super creamy and smooth consistency.
- Pour it in the saucepan and boil it for 5 minutes. Add salt and black pepper to taste. You can add the coconut cream to have a creamier consistency.
- In the meantime, boil the water for the soba noodles and cook them. Once you drain the noodles, make sure you cool them with cold water to stop the cooking process and prevent the noodles from sticking.
- Cut the lobster tail into pieces.
- Pour the bisque into a bowl, add the lobster cubes and the soba noodles. Drizzle some extra-virgin olive oil and season with black pepper and fresh basil.