Lobster cappucci

Recette - Lobster cappucci - La Belle Iloise
Perfect for the Christmas holidays!

recipe_people 6

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking None

What you need for this recipe


All ingredients
  • 1 tin 1/2 (400 g) la belle-iloise lobster bisque
  • 50 g crème fraîche
  • 50 g whipping cream
  • 20 g red lumpfish roe
  • 1 pinch salt
Let's get started


  1. Mix the 2 creams and lightly whip until firm. Add the salt at the end.
  2. Delicately mix the lumpfish roe into the whipped cream and chill.
  3. Gently heat the lobster bisque in a saucepan.
  4. Pour the bisque into cups or shot glasses without getting any on the sides.
  5. Using a piping bag and nozzle, make a swirl of whipped cream on the top and serve immediately.
  • To ensure that the cream whips successfully, chill the bowl for 15 minutes beforehand.
  • You can replace the lumpfish roe with salmon roe.
  • Add a touch of spice with a sprinkle Espelette pepper.
  • Serve with bread “soldiers”.

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