“You can buy Lobster in Iceland?!”
A conversation I had with one of my clients after asking what I got up to the weekend and mentioned making this recipe. I was pretty surprised too but that was my challenge.
As part of their #PowerOfFrozen campaign, Iceland challenged me to create a dish that you wouldn’t expect could be made using foods brought from Iceland and it seems it worked!
When you think frozen food you probably think of ice cream, frozen chips and pizza. Certainly not lobster! Yet here we are in 2016 where you can pick up a couple of Canadian Lobster Tails from Iceland for under a tenner.
Admittedly, this recipe does take a bit of effort and to-ing and fro-ing between pots and pans but the end result is delicious and well worth giving a go if you want to cook to impress or fancy feeling like you are fine dining in a top restaurant…… But without the extortionate price tag.
- 2 Iceland Canadian Lobster Tails
- 20 g butter
- 1 onion, diced
- 1 carrot, peeled and chopped
- 2 cloves, garlic peeled and crushed
- 120 ml white wine
- 15 g tomato puree
- 1 litre fish stock (or vegetable stock)
- 100 g creme fraiche, warmed
- 2 tsp cornflour, mixed with water
- salt and pepper, to taste
Start by cutting the lobster tails in half length ways (I recommend using strong scissors for this) then cut cross ways into small chunks.
In a saucepan, melt the butter over moderate heat. Add the chopped tails and cook until shells are bright red, about 3-5 minutes. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
Pour in the white wine. Increase the heat to high and simmer until almost all of the liquid cooks out, 3-5 minutes. Stir in the tomato puree, followed by the stock. Bring to a boil, reduce heat to medium-low and simmer for 20-25 minutes.
Strain the soup through a fine mesh sieve and return the liquid to the pan. Place the solids (vegetables, lobster meat, and lobster shells) in a heavy duty blender and process until smooth. Add the puree back to the pan. Bring the mixture to a simmer and cook for 10 more minutes.
Strain the bisque through a fine mesh sieve, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
Return the bisque to the pan. Add the warm crème fraiche and bring to a gentle simmer. Stir the cornstarch into 2 tablespoons of cold water and add to the bisque. Continue cooking until soup reaches desired thickness, about 2-3 minutes more.
As many of the solids are discarded the calories are likely slightly less than suggested.
If you wanted to bring calorie down I'd suggest omitting some of the butter and using just enough to stop the lobster from burning.
Nutritional Information per serving:
Calories: 358 / Protein: 21g / Carbohydrates: 26g / Fat: 15g / Fibre: 6g