Creamy Lobster Bisque
By Chef Rob Green

Photo by Rob Green



Serves: 2
Prep: 30 mins
Cook: 40 mins
Difficulty: Medium

Rich, creamy and packed with flavour, this is the ultimate seafood soup. Transform Bridlington Bay Lobster into something really special in just 40 minutes.

  • Shells and heads of 2 lobsters, chopped
  • 90ml olive oil
  • 60g onions, chopped
  • 25g celery, chopped
  • 1 garlic clove, chopped
  • 1/2 lemongrass stem, chopped
  • Pinch of saffron (optional)
  • 1 tbsp brandy
  • 100ml dry vermouth
  • 500ml fish stock
  • 4 vine tomatoes, chopped
  • 4 tsp tomato puree
  • 1 bay leaf
  • Sprig each of basil, parsley and tarragon
  • 100 ml double cream
  • Salt and pepper
  1. Put 2 tbsp oil into a large pan, gently heat and sauté the lobster for 5 minutes. Remove from the pan
  2. Add the onion, celery, garlic, lemongrass and saffron to the pan and fry for 3-4 minutes until soft
  3. Add the brandy and cook for 1 minute
  4. Add the vermouth and simmer until reduced by half
  5. Stir in the fish stock, tomatoes, tomato puree, all the herbs and a pinch of seasoning
  6. Return the lobster to the pan and simmer for 20 minutes
  7. Sieve the pan contents over a bowl through a fine mesh sieve, pressing with a wooden spoon to extract liquid and flavour
  8. Decant the liquid into a clean pan, add the cream (save 2 tbsp)  and season to taste
  9. Simmer gently for 3 minutes
  10. Serve in bowls, with a spoonful of cream and a scatter of chopped parsley 
Cooking tutorials

How to make the creamy lobster bisque