Lobster cappucci
Perfect for the Christmas holidays!
People
recipe_people 6
Preparation Time
recipe_clock 15 min
Cooking Time
recipe_cooking None
What you need for this recipe
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
Steps
- Mix the 2 creams and lightly whip until firm. Add the salt at the end.
- Delicately mix the lumpfish roe into the whipped cream and chill.
- Gently heat the lobster bisque in a saucepan.
- Pour the bisque into cups or shot glasses without getting any on the sides.
- Using a piping bag and nozzle, make a swirl of whipped cream on the top and serve immediately.
Tips:
- 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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