Norway lobster bisque with Pernod cream cheese

Ingredients for Norway lobster bisque with Pernod cream cheese

Instructions for Norway lobster bisque with Pernod cream cheese

To prepare the Norway lobster bisque with Pernod cream cheese recipe, please follow these instructions:

BISQUE:
Take the virgin hams out of the shells. The black bowel string on the tails must be removed.

All the shells are collected in a bowl. Tails in another bowl covered with film and put on the fridge.

The oil is heated in a large pot. The shells are brought in and cooked well. Crush them with the saucepan.

Bring garlic, thyme, paprika and curry on and let it fry a little. Add tomato sauce and flush it a little in the pan. Now add Pernod and flame it (switch off the hood). Then all the vegetables are on, then stir well around the pot and then bring wine and broth. The skulls must be covered, if they are not, then water on the rest. Now the soup must boil for 25 minutes. After a few minutes, foam with a casing.

When the time has elapsed, the fluff goes out and the soup is left for 10 minutes and then pulls the soup.

Bring the cream and cook it until it has a creamy consistency, or even with a little maizena stirring in a little water. Season with salt and pepper.
The tails you took from the beginning are served either as they are or rose them at high heat for 1 min on the forehead in oil.
Server with a spoonful of pernod cream on top and a good bread for.

PERNOD CREAM:
Cream, peanut and lemon are whipped together into a light foam, then dildle gently in.

tips:
REJEBISQUE: Laves like Norway lobster bisque, but the lobsters are replaced with 1 kg of whole cold-water prawns, which are not peeled and a little extra-large, shredded shrimp to shine with.