Bisque de Homard

A luxurious, velvety lobster bisque made from roasted shells, cream, cognac, and a rich shellfish stock.

Ingredients

• 700g duck legs
• 300g puff pastry
• 2 tbsp minced garlic
• 1 1/2 tsp bay leaves
• 1/4 cup extra-virgin olive oil
• 1 cup shallots, sliced
• a handful of fresh chives, chopped
• a generous spoonful of crème fraîche
• 2 cups beef stock
• a pinch of fresh thyme
• 2 button mushrooms, chopped
• Gruyère cheese, to taste

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the fresh thyme and grated nutmeg, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 50 mins.

6. 6

   Stir in the brioche and continue simmering for a few minutes more, until heated through.

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