Lobster bisque 

  • 2 Pounds fresh whole lobster 
  • 1 Large white onion 
  • 4 Cloves of roughly crushed garlic (not in oil)
  • 1 large carrot sliced in disks 
  • 500ml of Fresh Cream
  • 1 bottle of dry White Wine (half is for the chef)
  • 4 strands of saffron (by choice)
  • 1-2 strands of fresh thyme 

Mark's Lobster bisque
Mark's Lobster bisque


Clean and seperate meat from lobster shells, set aside (refrigerate). roughly slice onion and carrots and start to braised with a little olive oil in heavy based pot on medium heat. 

Add lobster heads and shells and sear until colour changes and vegetables soften slightly. Use a masher or wine bottle base and crush the lobster shells in the pot, do not burn yourself!, once crushed you should have some liquid, add a whole strand of fresh thyme and keep stirring until temperature has worked right through. Deglaze the base with a about 500ml of white wine and 500ml of water. first add wine, then bring water in to create stock liquid. You may now add a decent pinch of salt and let simmer for about half an hour. keep tasting 

Keep adding a water and wine if it reduces too quickly, separate and strain liquid from solids in a fine strainer. 

Braised lobster meat in a deep pan for final stage, add "bisque" and a touch of saffron and stir through, a touch of cream to taste, do not add too much as this will affect colour, and lastly a touch of white pepper and salt if needed. 

usually at this stage it doesn't need it depending on your base stock. 

Serve with fresh oven toasted or soft bread 

Enjoy, if you get stuck send me a message on contact Page 

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