Lobster bisque with cauliflower cream and crispy buckwheat
Serve an elegant starter with this lobster bisque recipe accompanied by a creamy cauliflower purée and crispy buckwheat crisps. A delicious combination that is simple to make and produces a refined result.
For
6 persons
Préparation
15 minutes
Cooking
40 minutes
INGREDIENTS
500g cauliflower
- 1 onion
- 60cl milk
- 15g butter
- 1 bay leaf
- Salt
- Pepper
- 2 buckwheat pancakes
- 50g butter
PREPARATION
- Cauliflower cream: Finely chop the onion. In a saucepan, sweat it in butter for 5 minutes. Add the washed cauliflower, cut into small florets, stir and moisten with milk. Season with salt and pepper and add the bay leaf. Bring to the boil and simmer covered over a low heat for 40 minutes. Remove the bay leaf, blend the cream and keep warm.
- Crispy bits: Butter the crêpes all over. Cut each crêpe into a dozen triangles, place them on a baking tray and bake in a very hot oven (250°C) until they are lightly browned (about 1 minute). Keep warm.
- Plating: When ready to serve, pour the warmed lobster bisque into soup bowls, top with the cauliflower cream and serve immediately with the crispy bits.
Enjoy your meal !
