lobster bisque

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Recipe's preparation

lobster bisque

peel 3 carrots, chop 2 onion and 1 leek place in thermomix with 50g of butter ,set time 15 mins,heat 90 degrees C and reverse enable 1.5 speed 

once carrots and onions and leek are tender set aside 

Place crayfish heads in a plastic bag and break  the heads into small pieces with a mallet  then saute in a large pot with 50g butter and 20 ml of extra virgin olive oil till shell turns red.The add 750 mls of chicken stock  and 1 litre of non tap water .add the contents of the thermomix and bring the pot to boil.Turn down heat and simmer for 1 hour.Let it cool and transfer the contents including the crayfish shells to the thermomix.

Set to 5 min ,no need to adjust temp and set to speed 5 initially and gradually turn up to speed 8.it is important to hold the thermomix  firmly.The contents need to be reuced to a fine sludge.

Pour contents into a fine sieve to separate the shells and other contents to produce a fine crayfish bisque

transfer this back to the thermomix and set for 60 mins on Varoma 1.5 speed  to thicken and concerntrate bisque

then transfer this to a pot and 

bring to boil and add 10 mls of brandy and simmer on low heat for 15 mins 

at the end add 10 mls of unthickened cream

Serve with poached crayfish