At the end of last year, I had the pleasure of being invited at the top of the Puy du Dôme. The setting is beautiful, but given the winter temperatures, I preferred the warmth of the kitchens. Which is good, since we were just up there to cook.
While Johanna and Stephanie were preparing dessert for us, with carolina, we learned everything about lobster. Cooking, shelling, and lots of tricks to enhance the whole product, especially with bisque, but also by preparing your own lobster oil.
Of course, I wanted to do it all over again at home. Except that I couldn’t find any live lobsters from Brittany… I then had the bad idea of turning to a frozen lobster from the supermarket. The idea was to prepare lobster rolls, lobster sandwiches. Unfortunately, once my lobster was shelled, I ended up with a tiny amount of flesh, barely enough to make 2 very small sandwiches.
History to pass my anger, so I tested the lobster oil. Nothing could be simpler, just put the lobster shells in a pan and cover with grape oil. Then let it simmer for a long time on the smallest possible fire. The oil takes on a beautiful red hue and a delicious taste. Once filtered, we get what you see in the photo.
You can use this oil on a salad, with fish… But it’s on pasta that I really wanted to test it. So I prepared tagliatelle with prawns, using the idea of bisque to flavor the sauce.
It was delicious. It’s a really simple pasta dish to prepare, but that, if you don’t say it, no one will know…
Tagliatelle with prawns:
600g raw prawns
1 small fennel
1 tbsp of whiskey
1/2 tsp karigossa
1 tbsp tomato concentrate
1 liter of water
200 ml liquid cream
500g fresh tagliatelle
Prepare a bisque.
Cut the vegetables into small pieces and brown them in a little oil.
When they begin to color slightly, add the prawn heads and continue to sauté for 5/10 minutes, stirring regularly and pressing down on the heads.
Add the whiskey and immediately approach a flame to ignite.
Add spices, tomato puree and water.
Bring to a boil, then partially cover and lower the heat to simmer gently.
Leave like this for about 1h30 to 2 hours.
Filter the bisque, crushing well.
Return 250 ml of bisque to the heat and add the cream.
Cook for about ten minutes, until the sauce thickens.
Check the seasoning.
Meanwhile, cook the tagliatelle in a pot of hot water according to the packet instructions.
Fry the peeled prawns in a drizzle of oil over high heat for 2 to 3 minutes on each side.
Serve immediately with the sauce and lobster oil if desired.
To finish: you can also buy lobster oil, but I’ve never tasted it.
The karigosse is a very particular mixture of spices. This Breton mix can only be found in a few pharmacies. I had taken advantage of a visit to Auray to buy some.
It can be replaced with a pinch of chilli powder.
If you have leftover bisque, you can freeze it for next time.