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Lobster Bisque

This is a fantastically rich and luxurious soup, which I will very often use as a sauce for a variety of different dishes

This recipe will serve 4 people


  1. 1 Large lobster

  2. Splash of rapeseed oil

  3. 1 onion finely chopped

  4. 2 carrots finely chopped

  5. 2 celery sticks finely chopped

  6. 1 fennel bulb finely chopped

  7. 6 cloves garlic finely chopped

  8. 1 tablespoon of tomato purée

  9. 200 ml of good quality brandy

  10. 1.5 litres of double cream

  11. Good bunch tarragon


  1. We firstly need to deal with the lobster, put the lobster into the freezer for 30 minutes, this will "numb" the lobster

  2. Now place the lobster onto a chopping block, you should be able to see a cross on the lobster head, get a heavy sharp knife and firmly insert it into the cross and carefully press down until it splits the lobster in two

  3. Take off the claws and crack them with the back of your knife

  4. Heat a splash of rapeseed oil in a deep pan

  5. Add the lobster pieces and cook until the colour changes

  6. Now add the chopped vegetables and the garlic and colour a little

  7. Stir in the tomato purée, pour in the brandy and flambé

  8. Once the flame has died down you can add the cream

  9. Simmer for 15 minutes

  10. If you have a blender you can carefully blitz all of the shells etc together and pass through a fine sieve

  11. If you don't have a blender just pass through the fine sieve, you just won't get a deep flavour

  12. Put the soup/ sauce into a clean pan and heat through

  13. Add another splash of brandy and a touch more cream and your soup/ sauce is ready

  14. This is a fantastic recipe to have at your disposal, you can use it just as it is, or use it to go with all Manner of fish and seafood

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