Lobster & langoustine bisque noodle

Lobster & langoustine bisque noodle

The shells of lobster and langoustine are used in making a rich bisque, to serve with noodle.

1. Place langoustines in boiling water, remove from heat and poach for 4 minutes (for a kg of langoustines)

langoustines

2. When cold remove tail meat. 

3. For lobster and langoustine head and shell, remove lung and stomach sac, place in baking tray to dry in oven 130˚C for and hour. 

lobster and langoustine shells

3. Cut carrot, leek, spring onion, ginger, garlic into slices, sweat at medium heat with a lot of butter and olive oil until soft and sweetness come out. 

4. Add dried shells, stir fry for a couple minutes, add 20 red cherry tomatoes, cut into halves, with is important for acidity and colour, cook until tomatoes are soft. 

5. Deglace with liqueur, add water to cover shells, simmer for 3 hours. 

Lobster & langoustine bisque noodle

6. Sieve out shells and reduce if necessary for a very rich tasting sauce, season with salt and pepper, add cream for sweetness.

noodle

7. To make noodle, knead 1 egg with around 100gm flour (2 person portion), roll thin then cut into preferred noodle width. 

noodle

8. Boil noodle in a large pot of water, when nearly soft enough, transfer to hot bisque, mix well.  

9. Serve noodle on plates, use remaining sauce to warm langoustine tails, red bell pepper slices and parsley, ladle on top of noodle.