Ocean delicacies, meet fondue! A tribute to the classic bisque, this sea-inspired fondue offers a new way to enjoy lobster, shellfish and seafood!
4 liters of water
2 x 1.25 pounds (or more) of precooked lobster (cooked at home or at the store)
4 cubes of fish broth
4 garlic cloves
1 pot of Mikes pizza sauce
1 fennel bulb
¼ cup of salted butter
½ teaspoon of sugar
Salt and pepper to taste
1 cup of real store-bought mayonnaise
1 to 2 teaspoons of red curry paste
The juice of ½ a lemon
¼ teaspoon of sugar
2 tablespoons of washed fennel fronds, taken from the stems of the bulb, finely chopped (or dill)
Lobster eggs and tomalley, if desired
Meat from the claws and tails of two lobsters, sliced
Fine fennel bulb slices
Blanched baby potatoes
Asparagus with peeled stems
Dried seaweed (ex.: dulce, sea lettuce)
Shell the lobsters, keeping the flesh in the refrigerator and place the shells (all except the inner thorax) in a large pot of cold water.
Bring to a boil, immediately reduce the heat and remove the froth.
Add all other ingredients of the broth and reduce by a third.
In the meantime, combine all ingredients for the mayonnaise.
Prepare and display the garnishes on the serving plates.
If desired, strain the broth and pour the required quantity in the Fondussimo. Enjoy.
A few tips
This fondue is as delicious with all shellfish (such as Northern shrimp, crab or scallops) and fish. To increase the amount of protein without the cost, use lobster along with other seafood your pleasing!
To transform the broth into lobster soup, add a cup of 35% cream and thicken it with 2 tablespoons of cornstarch dissolved in the same amount of cold water. For a milder flavour, add water. To enhance the broth’s flavour, reduce at low temperature.
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