- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 45 minutes
- Effort: medium
- 2 lobster, weighing about 500g, cooked
- 4 tbsp clarified butter, (ghee)
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 1 stick of celery, finely chopped
- garlic, finely chopped
- 2 tbsp flour
- 4 tbsp dry sherry
- 250 ml lobster stock
- 1 tbsp tomato purée
- 2 fresh bay leaves
- 1 sprig of thyme
- 1/2 tsp paprika
- 500 ml double cream
- salt, and freshly ground black pepper
1. Remove all the meat and any tomalley (liver) from the lobsters. Discard the head sac and intestinal vein. Place the meat and tomalley in a bowl and chill.
2. Cut up the lobster shells as small as possible.
3. Heat a medium frying pan and add the butter. When it is really hot and sizzling, add the shells. Reduce the heat and fry for a couple of minutes, stirring. Add the minced vegetables and garlic, sprinkle in the flour and cook for 2-3 minutes.
4. Transfer the contents of the pan to a large saucepan.
5. Deglaze the frying pan with the sherry, scraping up any sediment. Add the sherry and pan scrapings to the saucepan.
6. Heat the mixture, slowly adding the lobster stock and stirring until the bisque thickens.
7. Add the tomato purée, bay leaves, thyme, paprika and cream. Season to taste. Simmer for 5 minutes.
8. Pass the soup through a conical sieve (chinois) or muslin-lined fine sieve.
9. Discard the debris and pour the liquid back into the pan. Reheat over low heat for a moment. Check the seasoning.
10. Float the lobster pieces in the soup, but be careful not to cook them. Serve with a piece of lobster floating in each bowl.
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