Description
This Lobster Toastie with a Lobster Bisque combines tender lobster meat and rich cheese inside a crispy sourdough sandwich, paired with a creamy, flavorful lobster bisque. Perfect for an indulgent meal, this recipe showcases the luxurious flavors of lobster through both a toasted sandwich and a delicately cooked bisque.
Ingredients
Scale
Lobster Bisque
- 1 kg lobster (in shell)
- 4 cups lobster stock
- 100 g butter
- 1 tbsp olive oil
- 2 celery stalks (roughly chopped)
- 2 carrots (roughly chopped)
- 1 onion (roughly chopped)
- 3 garlic cloves
- 8 sprigs fresh thyme
- 1 tbsp tomato paste
- 1/2 cup white wine
- 1 lobster tail (250g, cut into large chunks)
Lobster Toastie
- 100 g Fromager D’affinois Le Fromager (sliced into thick strips)
- 4 tbsp lobster bisque
- fresh chives (finely cut)
- squeeze of lemon juice
- 4 slices white sourdough
- 4 tbsp mayonnaise
- 50 g butter
- 1 tbsp olive oil (extra virgin)
Instructions
- Prepare Lobster Bisque Base: Begin by heating 100 g butter and 1 tbsp olive oil in a large pot over medium heat. Add roughly chopped celery, carrots, onion, and garlic cloves, sautéing until vegetables soften and become fragrant.
- Add Tomato Paste and Wine: Stir in 1 tbsp tomato paste and cook briefly. Pour in 1/2 cup white wine, allowing it to reduce by half to concentrate the flavors.
- Cook Lobster and Stock: Add the lobster shells (from the 1 kg lobster) and fresh thyme sprigs to the pot. Pour in 4 cups lobster stock, bring to a simmer, and let cook for about 60 minutes to extract deep flavors.
- Prepare the Lobster Meat: While the bisque simmers, remove the lobster meat from the shells, reserving the lobster tail chunks separately (250 g). Chop the lobster meat into bite-sized pieces for the toastie filling.
- Blend and Strain Bisque: Remove thyme sprigs and lobster shells from the bisque. Blend the bisque until smooth, then strain through a fine sieve to ensure a silky texture. Return the bisque to low heat.
- Add Lobster Tail to Bisque: Add the lobster tail chunks to the bisque and cook gently until they turn opaque and tender, around 5-7 minutes.
- Assemble Toasties: Spread mayonnaise evenly on 4 slices of white sourdough bread. On two slices, layer the chopped lobster meat, thick strips of Fromager D’affinois cheese, a splash of 4 tbsp lobster bisque, fresh chives, and a squeeze of lemon juice. Top with the remaining bread slices to form sandwiches.
- Cook Toasties: Heat 50 g butter and 1 tbsp extra virgin olive oil in a skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy on one side, about 3-4 minutes. Flip carefully and cook the other side until cheese is melted and the bread is toasted, another 3-4 minutes.
- Serve: Serve the hot lobster toasties alongside warm bowls of the luscious lobster bisque for dipping or sipping.
Notes
- This toastie offers a perfect balance of textures with a crispy crust, tender lobster meat, and creamy melted cheese, enriched further by the bisque.
- Use fresh lobster and homemade lobster stock wherever possible for the best flavor.
- Fromager D’affinois adds a rich and creamy texture; you can substitute with Brie or Camembert if unavailable.
- Be careful not to overcook the lobster tail chunks in the bisque to keep them tender.
- Feel free to garnish with additional chives or a light drizzle of lemon juice for freshness.
Nutrition
- Serving Size: 1 serving (1 lobster toastie and 1 bowl bisque)
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 220 mg
