Lobster Bisque

Name: Lobster Bisque
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Ingredients: 3 cooked lobsters, about 680 g/1 lb 8 oz each; 5 shallots, chopped; 3 celery sticks, diced; 2 carrots, diced; 4 tbsp vegetable oil; 1 bouquet garni; a pinch of cayenne pepper; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 60 g/2¼ oz unsalted butter; 2 tbsp plain white flour; 4 tbsp Cognac; 1 l/35 fl oz/4 cups fish stock; 240 ml/8 fl oz/scant 1 cup dry white wine; 1 tbsp chopped tarragon leaves, plus extra to serve; 240 ml/8 fl oz/scant 1 cup double cream; 400 ml/14 fl oz/generous 1½ cups passata

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This remains one of my favourite soups, and is such a canny way of using up every single little morsel of this superb crustacean. It holds happy memories for me: a kitchen covered in pieces of shell and my brother, Nick, lighting the Cognac and singeing one eyebrow!

Ingredients

3 cooked lobsters, about 680 g/1 lb 8 oz ea

Soup
Fish course
Pescatarian

Method

Remove the meat from the lobster tails, claws and body, and any roe and tomalley (liver). Remove and discard the head sac and black intestinal tract from each lobster. Put the meat in a bowl and chill. Using a mallet or a hammer, break up the lobster shells into small pieces.

Heat the vegetable oil in a large saucepan over a medium heat. Add the carrots, celery and shallots and fry for