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Best Lobster Bisque Recipe

This is the best lobster bisque recipe I have ever found. It isn't the easiest, but there again, it isn't the most complex either.

You will need a quantity of fish stock - this link opens a new window.

Lobster Bisque
1 lobster
1 onion - peeled and finely chopped
1 carrot - peeled and finely chopped
2 sticks celery - finely chopped
2 tbspns olive oil
2 tbspns brandy
2 pints (1.1 litres) fish stock - this link opens a new window
5 fl oz (15 ml) white wine
2 oz (50g) long grain rice
1 7 oz (200g) tin tomatoes - pulped
black pepper
Creme fraiche or thick cream to serve

Take the meat from the lobster and put the shell in a clean tea towel. Pound it with a mallet or rolling pin to break them up.

Take a large pan, heat the oil and add the vegetables - sweat for a few minutes until softened then pile the lobster shell on top.

Put the brandy into a metal ladle, warm it and light it - pour it into the pan.

Then add 1.5 pints of the fish stock and all the wine - simmer for 20 minutes.

Boil the rice in the rest of the stock until it's creamy.

Strain the bisque into another saucepan, pushing it through the sieve to get every last bit out.

Reheat the soup and add the chopped lobster meat.

Put the fish stock/rice mixture and tin of tomatoes into a blender - process until smooth.

Add this to the soup, stir and heat through - check the seasoning and adjust to taste.

Pour into warm bowls and add a dollop of creme fraiche or double cream.

Serve - my personal best lobster bisque recipe - with crusty bread and bowls of creme fraiche for your guests to spoon on.

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