Lobster cappucci
Enhance our lobster bisque with lump eggs and whipped cream and enchant your guests with an original and sophisticated mise-en-bouche!
6
people
15 min
preparation time
None
cooking time
All ingredients
1 tin of 400g 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
Total time
15 min
Preparation
15 min
Cooking
None
-
Step 1Mix the 2 creams and lightly whip until firm. Add the salt at the end
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Step 2Delicately mix the lumpfish roe into the whipped cream and chill
-
Step 3Gently heat the lobster bisque in a saucepan
-
Step 4Pour the bisque into cups or shot glasses without getting any on the sides
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Step 5Using 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”
Other ideas
to capsize your taste buds
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