Continuing our classic Fine Dining recipe series, Phil share’s his favourite recipe for Lobster Bisque.

INGREDIENTS

• 2 live lobsters (about 1 1/2 pounds each)
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 litres fish stock (this will reduce by about half during the entire cooking process)
• 3 cloves garlic
• 4 springs fresh thyme
• 1 bay leaf
• 250g crushed tomatoes
• 75g  tomato paste
• 2 tsp paprika
• 2 tbsp brandy
• 100ml cup double cream, or more if you like it creamier
• salt and cayenne to taste
• 1 tbsp chopped tarragon to garnish
• Crème fraiche
• Lemon juice

PREPARATION METHOD

1. Get ready

• Put lobsters in freezer for 1 hour to stun them.
• Put a very large pot about ¾ quarters full of well-salted water on to boil
• Prepare vegetables

 

2. Cook Lobster

• Plunge the stunned lobsters head first into the rapidly boiling salted water.
• Cover pot and bring back to boil.
• When boiling again put the timer on for 15-20 minutes for an average 1- 1½ lb lobster
• (They may turn bright red before they are fully cooked, so check by pulling off one of the smaller legs, which should come off easily when properly cooked)
• Carefully remove the lobsters from the pot.
• When cool enough to handle crack open tail and claws and take out meat.
• Reserve the meat and shells

 

3. Prepare the Soup.

• Heat a large saucepan until very hot and add good splash of olive oil.
• Add lobster shells and roast well.
• Add vegetables and herbs, season and cook for 5 minutes.
• Add paprika and tomato paste and cook for another 5 minutes.
• Add brandy and reduce.
• Add stock and cook for 1 hour until almost reduced by half.
• Blitz in a blender and pass through a fine chinois and muslin into another saucepan. (This will avoid getting any shell in the soup)
• Reduce to taste and add cream and check seasoning.

 

4. To Serve

• Dice the cooked meat and mix with enough crème fraiche to bind with a squeeze of lemon juice.
• Divide soup into bowls, place meat mixture on top of soup.
• Garnish with chopped tarragon.

 

Enjoy!

 

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