Crab and lobster bisque with red mullet

Pure luxury in a pot, this dish from James Martin is perfect for those special occasions
By James Martin
Crab and lobster bisque with red mullet
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 50 ml olive oil
  • 1 small onion, peeled and diced
  • 1/2 small bulb fennel, diced
  • 2 garlic cloves, crushed
  • 1 star anise
  • 2 tbsp tomato purée
  • 250 g small crab, cooked
  • 1 cooked lobster, shells and meat separated
  • 50 ml brandy
  • 1 white wine
  • 4 tomatoes, chopped
  • 1 good pinch saffron
  • 100 ml double cream
  • red mullet fillets
  • 1 lemon
  • 100 ml creme fraiche


1. Heat the olive oil and sweat the onion, fennel, garlic, star anise, tomato puree, crabs and lobster shells for 5 minutes.

2. Add the brandy, then the wine, and cook out the alcohol.

3. Add the tomatoes, saffron and 1 litre of water, bring to the boil then simmer for 10 minutes.

4. Put the whole mixture including the shells into a heavy duty blender, and blend until smooth.

5. Add the cream then pass through a fine sieve and season with salt and pepper.

6. Pan fry the red mullet skin side down for 2 minutes then turn over for 1 minute, Add the lobster meat, squeeze over the lemon juice and season with salt and pepper.

7. Place the fish into a large bowl, pour over the soup.

8. Garnish with a spoonful of crème fraiche and drizzle with olive oil.

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