Lobster Bisque
A delicious, creamy soup made with lobster, perfect for a special occasion.
Ingredients
1 lobster, cooked
250ml double cream
50g butter
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 garlic cloves, chopped
500ml fish stock
2 tablespoons tomato purée
1 teaspoon dried thyme
Salt and pepper
Method
1. Remove the meat from the lobster and set aside.
2. In a large saucepan, melt the butter over a medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes until softened.
3. Add the fish stock, tomato purée, thyme and salt and pepper, and bring to the boil.
4. Add the lobster meat and cream and cook for a further 5 minutes.
5. Serve hot with some crusty bread.
Potential changes & improvements
– If you want a thicker soup, you could add some potato or cornflour to the mixture.
– For a bit of extra flavour, you could add a splash of white wine or brandy to the soup.
– If you don’t have lobster, you could use crab or prawns instead.
What other food it works well with
– Crusty bread
– Salad
Common Mistakes
– Not removing the lobster meat from the shell before adding it to the soup.
– Not cooking the lobster properly, which can make the soup taste fishy.
Nutritional Information
Allergens
– Lobster
– Fish
– Cream