Lobster bisque

with Norwegian lobster tartar and Skagen bjesk

Ingredients for 4 persons:

1 kg of lobster shells
Oil for browning
2 tbsp. tomato paste
½ cup red balsamic vinegar
½ celeriac
1 parsley
1 parsley root
2 carrots
2 cloves of garlic
2 regular onions
1 tsp. dried thyme
1 tsp. dried coriander
6 sun-dried tomatoes
10 grains of black pepper
Whipping cream
2 cl bog myrtle bjesk
1 tbsp. crème fraiche 38%

Norwegian lobster tartar: :
200 g shelled lobster tails (raw)
1 tablespoon toasted sesame seeds
½ tablespoon crème fraiche 38%
Salt and pepper


Peel the herbs and cut them into smaller pieces. Brown herbs and shells in a saucepan with a little oil. When the shells and herbs are browned well, add the tomato paste and shake it well.
Add balsamic vinegar and let it boil away. Add cold water until it covers the shells. Cook it well throughout for approx. one hour and remember to skim the surface.
Add the spices and the sun-dried tomatoes. Let it cook for an hour longer. Sift the fund through a fine mesh strainer or through a cloth. Taste the bisque, if it is not strong enough, it can be stronger by cooking for a little longer. When the taste is good, add a little whipping cream and bjesk in order to give the bisque a creamy consistency, adjust the taste with salt and pepper.
Add the crème fraiche and blend with a hand blender, until the bisque is foaming.

Norwegian lobster tartare
The raw Norwegian lobsters are to be finely chopped and put into a bowl. Here they are tossed with toasted sesame and crème fraiche and a little finely chopped chives.
Stir it all around and season with salt and pepper. If you have some lobster left over, they can be roasted and served in the soup. Skagen bjesk fits this dish well.