Sichuan Pepper Lobster Bisque: Chef Hubert's Luxurious Recipe

• 1 box lobster bisque (about 70 cl)
• 2 small frozen lobsters
• 20g butter
• 10 cl crème fraîche
• Guérande salt and Sichuan pepper
• Chervil fronds, a few
• 1 tablespoon coarse sea salt and Sichuan pepper

• Preparation time: 10 minutes
• Cooking time: 15 minutes

Difficulty: Easy

Crush the coarse sea salt and Sichuan pepper together in a mortar. Set aside.

Reheat the lobster bisque over low heat. Thaw and shell the lobsters, keeping claws whole. Halve tails lengthwise. Sauté tails and claws in butter for 2 minutes; season with the salt-pepper mix.

Once bisque is hot, stir in crème fraîche. Adjust seasoning and simmer 5 minutes over low heat.

Ladle bisque into bowls, topping each with half a tail and a claw. Garnish with chervil fronds.

Serve immediately.

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