Lobster Bisque



Lobster (uncooked)                                             1x400 g

Fish stock                                                                500 ml

Onions                                                                     25 g

Tomato puree                                                           25 g

Olive Oil                                                                  25 ml

Fish veloute                                                             2 ltr

Carrots                                                                    25 g

Bouquet garni                                                           1 small

Tomatoes fresh                                                        50 g

Fresh cream                                                           125 ml


Cayenne pepper


  1. Remove and lightly crush the claws of the lobster.  Remove the tail from the body, keeping the tail whole. Cut the body in two lengthways and remove the contents.
  2. Pass through a sieve and put on one side.
  3. Heat the olive oil and fry until the meat stiffens and the shell is a bright red.
  4. Cut the vegetables into small dice and fry with the lobster.
  5. Add the tomato puree, chopped fresh tomatoes, fish stock and bouquet garni, bring to the boil and simmer for 20 minutes.
  6. Remove the lobster, peel off all the shell and replace in the cooking liquor, leaving the cooked flesh on one side.
  7. Add the fish veloute and simmer for a further 5 minutes.  Add the sieved coral and intestines and pass through a fine sieve or muslin cloth.
  8. Reboil, adjust the seasoning and consistency, add the cream and diced lobster flesh and serve.



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