Lobster Toastie with a Lobster Bisque
With a golden and crispy outside layer, a filling that is filled with lobster meat and oozing with cheese and a rich and creamy bisque to finish it all off, this is indeed the most indulgent toastie.
Servings: 2
Ingredients
Bisque
- 1 kg lobster in shell
- 4 cups lobster stock
- 100 g butter
- 1 tablespoon olive oil
- 2 celery stalks roughly chopped
- 2 carrots roughly chopped
- 1 onion roughly chopped
- 3 garlic cloves
- 8 sprigs fresh thyme
- 1 tablespoon tomato paste
- ½ cup white wine
Lobster toastie (makes 2)
- 1 lobster tail (250g) cut into large chunks
- 100 g Fromager D’affinois Le Fromager sliced into thick strips
- 4 tablespoon lobster bisque
- fresh chives finely cut
- squeeze of lemon juice
- 4 slices white sourdough
- 4 tablespoon mayonnaise
- 50 g butter
- 1 tablespoon olive oil extra virgin
Instructions
Lobster Bisque
- Fill a large pot with 6 liters of water and ½ cup salt and bring to the boil. Carefully place the lobster head first into the pot making sure it’s fully submerged in water. Partially cover the pot with a lid and boil for 12 - 15 minutes depending on the size of the lobster.
- Remove the lobster from the pot and reserve 4 cups of the water the lobster was cooked in. Allow the lobster to slightly cool before removing the meat from the shell.
- To remove the meat from the lobster, hold the body of the lobster and twist the head off. Using a tea towel, firmly grasp the lobster tail until the shell cracks. Work your thumb under the shell and begin to break the shell away while keeping the lobster tail meat intact. Squeeze the bottom of the tail shell with your hand and twist the meat out. Set the lobster tail to the side and reserve the shells.
- In a large deep dish pan on a medium heat, melt the butter and bring the olive oil to heat. When the butter is slightly foaming, add in the celery, carrots, onions, garlic cloves, thyme and salt and pepper. Cook for 7 minutes or until they are soft and fragrant.
- Turn the heat to high and add the tomato paste to the pan. Cook for 3 minutes stirring quite often until it turns a deep red colour and is almost sticking to the pan. Deglaze the plan with white wine and cook for several minutes or until it has reduced by half.
- Add the lobster shells and lobster stock to the pan and bring to the boil. Once boiling, turn the heat to low and cook for 45 - 60 minutes with a lid partially covering the pan.
- Allow the liquid to slightly cook and remove the lobster shells. Using an immersion blender or blender, blend until you have a smooth consistency. Pass the soup through a fine mesh strainer to remove any lumps.
Lobster Toastie
- Spread 1 tablespoon of mayonnaise onto the bottom piece of bread for your toastie and flip over. For each toastie, begin with a layer of Fromager D’affinois Le Fromger, followed by the lobster meat that has been divided in half and then 2 tablespoons of lobster bisque drizzled over the lobster meat. Finish off with a sprinkling of fresh chives, squeeze of lemon and pinch of salt and pepper.
- Top the toasties with a slice of bread and spread 1 tablespoon of mayonnaise over the top.
- In a cast iron pan on a low heat, melt the butter and bring the olive oil to heat. When the butter is slightly foaming, place the toastie into the pan and cook on a very low heat for 10 minutes per side or until golden and crispy.
- Cut the toasties in half and serve dipped into the lobster bisque.
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