Velouté de homard – Lobster bisque from the Breton coast
The King of Crustaceans — as a Velouté
Sales unit: 400 g can
-
In stock
The lobster. Le roi des crustacés – the king of crustaceans.
Once you have tasted it, you will never forget it. Pointe de Penmarc'h uses Homard bleu, the blue lobster from the North-East Atlantic, whose bright blue shell turns fiery red when cooked. A creature with character. And that is precisely the character found in every spoonful of this velouté.
Fresh fish from the ports of Brittany are used to make this velvety bisque, along with carrots, leeks, onions, potatoes, a splash of white wine, a touch of cognac – and a little crème fraîche, which gently rounds off the lobster's bold flavours.
The result is a velouté of real depth: rich but not heavy, elegant but not pretentious. Just like French cuisine is when it makes no effort to impress – and yet does so anyway.
Heat it gently over a low flame, pour it into a beautiful cup or deep plate, and add a few seaweed croutons, perhaps a dollop of sauce rouille. If you wish, add fresh lobster or langoustine meat – or use it as the base for a sauce armoricaine with monkfish or fish cakes. The 400-gram tin for €4.20 – luxury that feels like a natural given.
🚚 Liefergebiet
Der Versand unserer Artikel erfolgt standardmäßig nach Deutschland, Österreich und Dänemark. Kunden aus anderen EU-Mitgliedsstaaten können Bestellungen aufgeben, sofern sie eine Lieferadresse in unserem angegebenen Liefergebiet angeben oder die Abholung/Weiterbeförderung durch einen eigenen Dienstleister selbst organisieren.
