Runner up Chef of the Caribbean &award Winning Chef

Name: Runner up Chef of the Caribbean &award Winning Chef Ajeen Be
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 12 lbs clean lobster shells; 2 ounces olive oil; 7 ounces brandy; 1 lb mirepoix (including fennel if possible); 8 ounces tomato paste; 8 ounces vermouth; 25 ounces white wine; 4 quarts stock; 2 12 ounces long grain rice; 34 ounce chopped basil; 1 split vanilla bean; 25 ounces 35% cream; tt salt and pepper; tt lemon juice; 5 ounces butter

Servings: persons

4 12 lbs clean lobster shells
2 ounces olive oil
7 ounces brandy
1 lb mirepoix (including fennel if possible)
8 ounces tomato paste
8 ounces vermouth
25 ounces white wine
4 quarts stock
2 12 ounces long grain rice
34 ounce chopped basil
1 split vanilla bean
25 ounces 35% cream
tt salt and pepper
tt lemon juice
5 ounces butter

1
1.
2
Chop shells roughly.
3
2.
4
Roast shells until red and dry.
5
3.
6
In a large pot add the oil and shells.
7
Saute and flame with brandy.
8
4.
9
Add the mirepoix an cook until a little soft.
10
Add the tomato paste and blend well over low heat.
11
5.
12
Deglaze with vermouth until dry and then add the wine and reduce by1/3.
13
6.
14
Add the stock, spice bag and simmer for 1 hour.
15
Skim often.
16
7.
17
Add the rice and simmer for a further hour.
18
8.
19
Discard the big pieces of shell and put through a food processor and then a fine strainer.
20
9.
21
Steep the basil and vanilla in cream for 10minutes.
22
Remoe and add the cream to the bisque.
23
Adjust seasoning, ad lemon juice.
24
10.
25
Monte with butter.
26
The bisque can be frothed with a hand blender just before serving.
27
Garnish with some finely chopped lobster meat.

1312

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 12 lbs clean lobster shells, 2 ounces olive oil, 7 ounces brandy, 1 lb mirepoix (including fennel if possible), and more.

Yes, Runner up Chef of the Caribbean &award Winning Chef Ajeen Be falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Runner up Chef of the Caribbean &award Winning Chef Ajeen Be

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions