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Balmain Bug Bisque
Rich bisque made from Australian Balmain bugs (reef lobster) with cream and cognac. Crushing and frying the reserved shells in butter extracts their concentrated seafood flavour into the base of the bisque.
Ingredients
Instructions
Fry bug halves in butter until shells turn orange. Remove meat, reserve shells.
Crush shells, fry in butter with vegetables 5 minutes.
Add cognac and flambé.
Add wine, tomato paste and stock. Simmer 30 minutes.
Blend and strain through fine sieve.
Add cream, simmer 10 minutes. Return bug meat to serve. Garnish with tarragon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
