Lobster Bisque

Name: Lobster Bisque
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 celery sticks, chopped; 3 carrots, chopped; 100 g butter; 2 bay leaves; juice of ½ lemon; 2 heaped tbsp curry powder; 2 white onions, chopped; 2 red peppers, chopped; 2 red onions, chopped; glug of rapeseed or vegetable oil; 2 lobster shells, including legs and claws; 1 heaped tbsp smoked paprika; 2 garlic cloves, chopped; 2 tbsp plain flour; salt and pepper; 1 fish stock cube; ½ vegetable stock cube; 150 ml double cream (optional); 5 dashes Tabasco sauce; sprig of thyme; 2 tbsp tomato purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

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.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
Scotland

Method

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