Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Bisques can be time consuming to make, but man are they worth it: there’s just something so satisfying about transforming a pan of rough and tough looking shells into a deliciously rich and smooth soup.


  • 2 lobster shells, including legs and claws
  • 2 bay leaves
  • 100


Always make sure to not overfill your pan with water when making your stock as you can soon lose the flavours of the lobster. You can use any crustaceans you like - crab and langoustines work really well. To make enough bisque for four people you need around one to two kilos of shells. Always try and get bodies as well as claws as they are to thank for most of the flavour.

First put you