BRIDLINGTON BAY
CREAMY
LOBSTER BISQUE
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.
ingredients
- 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
INSTRUCTIONS
- Put 2 tbsp oil into a large pan, gently heat and sauté the lobster for 5 minutes. Remove from the pan
- Add the onion, celery, garlic, lemongrass and saffron to the pan and fry for 3-4 minutes until soft
- Add the brandy and cook for 1 minute
- Add the vermouth and simmer until reduced by half
- Stir in the fish stock, tomatoes, tomato puree, all the herbs and a pinch of seasoning
- Return the lobster to the pan and simmer for 20 minutes
- Sieve the pan contents over a bowl through a fine mesh sieve, pressing with a wooden spoon to extract liquid and flavour
- Decant the liquid into a clean pan, add the cream (save 2 tbsp) and season to taste
- Simmer gently for 3 minutes
- Serve in bowls, with a spoonful of cream and a scatter of chopped parsley