FIGHT CLUB : - Lobster Bisque

Fight Club, a master piece on celluloid and admittedly not a film you would immediately associate with food. But look a little deeper and you will discover a rant against the self gratifying society in which we live and in which food can play a part. But food to me makes life more interesting and along with a good film makes life a little better. One of my favourite foods featured in the film is Lobster Bisque and whilst working in a restaurant kitchen the infamous Tyler Durden (BradPitt) adds his own very special ingredient to the one he is preparing.  However I don't think anyone would want to eat that so why not try the reciepe shown below it is well worth the effort and you won’t be disappointed.

The Recipe

2 lobster, weighing about 500g, cooked

4 tbsp clarified butter, (ghee)

1 onion, finely chopped

1 large carrot, finely chopped

1 stick of celery, finely chopped

1 garlic clove, finely chopped

2 tbsp flour

4 tbsp drysherry

250 ml lobster stock

1 tbsp tomato purée

2 fresh bay leaves

1 sprig of thyme

1/2 tsp paprika

500 ml double cream

salt, and freshly ground black pepper

How to cook it

1. Remove all the meat and any liver from the lobsters. Discard the head sac and intestinal vein. Place the meat and liver in a bowl and chill.

2. Cut up the lobster shells as small as possible.

3. Heat a medium frying pan and add the butter. When it is really hot and sizzling, add the shells. Reduce the heat and fry for a couple of minutes, stirring. Add the minced vegetables and garlic, sprinkle in the flour and cook for 2-3 minutes.

4. Transfer the contents of the pan to a large saucepan.

5. Deglaze the frying pan with the sherry, scraping up any sediment. Add the sherry and pan scrapings to the saucepan.

6. Heat the mixture, slowly adding the lobster stock and stirring until the bisque thickens.

7. Add the tomato purée, bay leaves, thyme, paprika and cream. Season to taste. Simmer for 5 minutes.

8. Pass the soup through a conical sieve (chinois) or muslin-lined fine sieve.

9. Discard the debris and pour the liquid back into the pan. Reheat over low heat for a moment. Check the seasoning.

10. Float the lobster pieces in the soup, but be careful not to cook them. Serve with a piece of lobster floating in each bowl.     

Thank you to http://uktv.co.uk for the above recipe


See below for a glimpse of the wonder that is Fight Club.