Preparing lobster bisque

The shell is an important part of the flavouring for this soup and is cooked with the meat.

Cut the lobsters in half lengthways. Remove and discard the sac in the head and the vein down the centre of the tail.

Twist off the claws and bat them with a rolling pin or the base of a small heavy pan to crack them.

Using a large sharp knife, cut across the tail into three or four pieces.