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

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