Lobster Bisque

Method

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1. Heat the oven to 220°C / 425°F. Break the shells up roughly, spread them on a tray and roast 20 minutes until deep red and fragrant.

   Mark done

2. Melt the butter with the oil in a large pot and cook the onion, carrot, celery and fennel over medium heat for 12 minutes until soft and golden.

   Mark done Start 12 min timer

3. Add the garlic for 1 minute, then the tomato purée, and cook 3 minutes until it darkens to brick red.

   Mark done Start 1 min timer

4. Add the roasted shells and stir to coat.

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5. Pour in the brandy, stand back, and let it bubble hard for 2 minutes until the raw alcohol smell has gone.

   Mark done Start 2 min timer

6. Add the wine and reduce by half, then the stock, bay, tarragon, peppercorns and rice.

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7. Simmer, uncovered, for 45 minutes — the liquid should reduce by about a third and the rice should be completely collapsed.

   Mark done Start 45 min timer

8. Fish out the largest shell pieces and the bay leaves, then blend the rest in batches until as smooth as your blender will manage.

   Mark done

9. Pass through a fine sieve, pressing hard on the solids with a ladle, and discard what will not go through. Do this twice for a truly silky bisque.

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10. Return to a clean pan, stir in the cream, salt, cayenne and lemon juice, and warm through without boiling. Serve with the lobster meat warmed in a little butter and divided between the bowls.

    Mark done

Chef’s Tips

• The rice is the thickener. It disappears completely and leaves body without flour.
• Sieve twice. The first pass takes out the shell, the second takes out the grit you can feel but not see.
• Never boil after the cream. It splits and there is no way back.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A glass of white Burgundy
• Crusty bread and salted butter
• A dry sherry as an aperitif

Storage & Reheating

The bisque base, before the cream, keeps 3 days refrigerated and freezes for 3 months. Add the cream on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.