Lobster Bisque

Name: Lobster Bisque
Total time: 1 h 39 min
Yield: 4 servings
Ingredients: 2 piece cooked lobster; 30 g Butter; 4 sprig Fresh thyme; 2 piece Bay leaf; 1 tsp Black peppercorns; 1,200 ml Water; 4 piece Shallots; 1 piece Carrots; 2 piece Celery sticks; 3 clove Garlic; 30 g Butter; 2 tbsp Tomato paste; 30 g Plain flour; 60 ml Brandy; 120 ml Dry white wine; 240 ml Heavy cream; 1 tsp Salt; 1 pinch Cayenne pepper; 10 g fresh flat-leaf parsley leaves

1 hr 39 min · 31 min active · makes ~2.05 l · Medium

Creamy lobster bisque enriched with tomato paste and fresh parsley, a luxurious four-serving soup made with butter, carrots, shallots and dry white wine.

See more →

Lobster Bisque

Creamy lobster bisque enriched with tomato paste and fresh parsley, a luxurious four-serving soup made with butter, carrots, shallots and dry white wine.

See more →

TOTAL TIME

1 hr 39 min

ACTIVE TIME

31 min

QUANTITY

~2.05 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/13

Ingredients

0/18 gathered · 4 servings

2piece

60g

4sprig

2piece

1tsp

1,200ml

4piece

1piece

2piece

3clove

2tbsp

30g

60ml

120ml

240ml

1tsp

1pinch

10g

#	Quantity	Notes	State
1	2piece	—	—
2	60g	—	—
3	4sprig	—	—
4	2piece	—	—
5	1tsp	—	—
6	1,200ml	—	—
7	4piece	—	—
8	1piece	—	—
9	2piece	—	—
10	3clove	—	—
11	2tbsp	—	—
12	30g	—	—
13	60ml	—	—
14	120ml	—	—
15	240ml	—	—
16	1tsp	—	—
17	1pinch	—	—
18	10g	—	—

Tools

15 items

Serveware

1 item

Procedure

49 steps

1 of 49

Lay both cooked lobsters on the chopping board.

Cooked lobster · 2 piece

⏱ 10s

ResultCooked lobster

2 of 49

Split each lobster in half lengthways, cutting cleanly through the head and tail.

Cooked lobster · step 1

⏱ 1 min

ResultHalved lobster

3 of 49

Pull all the meat from the claws, knuckles and tails into the bowl, keeping the pieces as whole as you can, and return all the shells to the board.

Halved lobster · step 2

⏱ 1 min 30s

ResultPicked lobster meat

4 of 49

Chop the shells into rough pieces so they fit compactly in the pot and release their flavour more readily.

⏱ 1 min

ResultRoughly chopped lobster shellsused in step 7

5 of 49

Add half the butter to the large heavy-based saucepan.

Butter · 30 g

⏱ 5s

ResultButter

6 of 49

Set the pan over a medium heat and let the butter melt until it foams.

⏱ 1 min

ResultMelted butter

7 of 49

Tip the chopped shells into the pan.

Roughly chopped lobster shells · step 4

⏱ 10s

ResultRoughly chopped lobster shells and melted butter

8 of 49

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 5s

ResultRoughly chopped lobster shells and melted butter and fresh thyme

9 of 49

Add the bay leaves to the pan.

Bay leaf · 2 piece

⏱ 5s

ResultRoughly chopped lobster shell and melted butter mixture

10 of 49

Grind the black peppercorns into the small bowl with a pepper mill.

Black peppercorns · 1 tsp

⏱ 20s

ResultFreshly ground black pepper

11 of 49

Tip the freshly ground black pepper into the pan.

Freshly ground black pepper · step 10

⏱ 5s

ResultRoughly chopped lobster shell and melted butter mixture

12 of 49

Pour the water into the pan to cover the shells.

Water · 1,200 ml

⏱ 10s

ResultRoughly chopped lobster shell and melted butter mixture

13 of 49

Bring the liquid to a full boil over a high heat, skimming any grey foam that rises to the surface.

⏱ 5 min

ResultBoiled shell stock

14 of 49

Reduce the heat so the stock simmers gently and leave it to extract colour and flavour from the shells for 30 minutes.

⏱ 30 min

ResultLobster shell stock

15 of 49

Set a sieve over the large bowl and pour the stock through it, pressing the shells firmly to extract every drop of liquid, then discard the solids.

Lobster shell stock · step 14

⏱ 1 min

ResultStrained lobster stockused in step 28

16 of 49

Peel the shallots and halve them.

Shallots · 4 piece

⏱ 1 min

ResultPeeled Shallots

17 of 49

Finely chop the shallot halves into small, even pieces.

Peeled Shallots · step 16

⏱ 1 min

ResultFinely chopped shallots

18 of 49

Sweep the chopped shallots into the medium bowl and set aside.

Finely chopped shallots · step 17

⏱ 5s

ResultFinely chopped shallots

19 of 49

Peel the carrot and trim both ends.

Carrots · 1 piece

⏱ 30s

ResultPeeled carrots

20 of 49

Finely chop the peeled carrot into small, even dice.

Peeled carrots · step 19

⏱ 45s

ResultFinely chopped carrot

21 of 49

Add the chopped carrot to the shallots in the medium bowl.

Finely chopped carrot · step 20

⏱ 5s

ResultFinely chopped shallots and finely chopped carrot

22 of 49

Trim the tops and bases from the celery sticks.

Celery sticks · 2 piece

⏱ 20s

ResultTrimmed celery

23 of 49

Finely chop the trimmed celery into small, even pieces.

Trimmed celery · step 22

⏱ 45s

ResultFinely chopped celery

24 of 49

Add the chopped celery to the vegetables in the medium bowl.

Finely chopped celery · step 23

⏱ 5s

ResultFinely chopped celery and finely chopped shallots and finely chopped carrot

25 of 49

Peel the garlic cloves.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

26 of 49

Mince the peeled garlic cloves into a fine paste.

Peeled garlic cloves · step 25

⏱ 40s

ResultMinced garlic

27 of 49

Add the minced garlic to the other vegetables in the medium bowl.

Minced garlic · step 26

⏱ 5s

ResultFinely chopped carrot mixtureused in step 30

28 of 49

Add the remaining butter to the now-empty large heavy-based saucepan.

Butter · 30 gStrained lobster stock · step 15

⏱ 5s

ResultSpent shells and aromatics and butter

29 of 49

Set the pan over a medium heat and let the butter melt until it foams.

⏱ 1 min

ResultMelted butter

30 of 49

Tip all the chopped vegetables and garlic into the butter.

Finely chopped carrot mixture · step 27

⏱ 10s

ResultFinely chopped carrot mixture

31 of 49

Cook the vegetables over a medium-low heat, stirring occasionally, until they are completely soft and beginning to turn golden at the edges, about 8 minutes.

⏱ 8 min

ResultSoftened aromatic vegetables

32 of 49

Add the tomato paste to the softened vegetables.

Tomato paste · 2 tbsp

⏱ 5s

ResultSoftened aromatic vegetables and tomato paste

33 of 49

Stir the paste into the vegetables and cook for 2 minutes until it deepens to a brick red and smells sweet.

⏱ 2 min

ResultTomato-coated aromatic vegetables

34 of 49

Sprinkle the flour evenly over the vegetables.

Plain flour · 30 g

⏱ 5s

ResultTomato-coated aromatic vegetables and plain flour

35 of 49

Stir the flour into the vegetables and cook for 90 seconds, stirring constantly, until the raw flour smell is gone and the mixture looks slightly sandy.

⏱ 1 min 30s

ResultFlour-coated vegetable base

36 of 49

Pour the brandy into the pan.

Brandy · 60 ml

⏱ 5s

ResultFlour-coated vegetable base and brandy

37 of 49

Stir vigorously, scraping up any bits from the bottom, and let the brandy bubble for about 1 minute until the sharp alcohol smell softens.

⏱ 1 min

ResultBrandy-deglazed base

38 of 49

Pour the dry white wine into the pan.

Dry white wine · 120 ml

⏱ 5s

ResultBrandy-deglazed base and dry white wine

39 of 49

Let the wine bubble over a medium heat, stirring occasionally, until it has reduced by half and the raw wine edge is gone.

⏱ 2 min

ResultReduced wine base

40 of 49

Pour in all the strained lobster stock.

Strained lobster stock · step 15

⏱ 10s

ResultStrained lobster stock and reduced wine base

41 of 49

Bring to a simmer over a medium heat, then reduce to low and cook gently for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.

⏱ 20 min

ResultThickened bisque base

42 of 49

Remove the pan from the heat and blitz the soup directly in the pan with an immersion blender until completely smooth.

⏱ 1 min 30s

ResultSmooth pureed bisque

43 of 49

Pass the pureed soup through a fine sieve into the large bowl, pressing with the back of a ladle to push through as much as possible, discarding any fibrous solids.

Smooth pureed bisque · step 42

⏱ 1 min

ResultStrained silky bisque

44 of 49

Return the strained bisque to the cleaned large heavy-based saucepan.

Strained silky bisque · step 43

⏱ 10s

ResultStrained silky bisque

45 of 49

Pour the heavy cream into the bisque.

Heavy cream · 240 ml

⏱ 5s

ResultStrained silky bisque and heavy cream

46 of 49

Add the salt to the bisque.

Salt · 1 tsp

⏱ 5s

ResultStrained silky bisque and heavy cream and salt

47 of 49

Add the cayenne pepper to the bisque.

Cayenne pepper · 1 pinch

⏱ 5s

ResultStrained silky bisque and heavy cream mixture

48 of 49

Set the pan over a medium-low heat and warm, stirring gently, until the bisque is steaming and just at a simmer — do not let it boil.

⏱ 5 min

ResultSeasoned bisqueused in step 50

49 of 49

Slice the reserved lobster meat into generous, even pieces.

⏱ 1 min

ResultSliced lobster meatused in step 51

Total Time1 hr 39 min

#	Product	Action
1	2 piece	Lay both cooked lobsters on the chopping board.⏱ 10sResultCooked lobster
2	Cooked lobsterstep 1	Split each lobster in half lengthways, cutting cleanly through the head and tail.⏱ 1 minResultHalved lobster
3	Halved lobsterstep 2	Pull all the meat from the claws, knuckles and tails into the bowl, keeping the pieces as whole as you can, and return all the shells to the board.⏱ 1 min 30sResultPicked lobster meat
4	—	Chop the shells into rough pieces so they fit compactly in the pot and release their flavour more readily.⏱ 1 minResultRoughly chopped lobster shellsused in step 7
5	30 g	Add half the butter to the large heavy-based saucepan.⏱ 5sResultButter
6	—	Set the pan over a medium heat and let the butter melt until it foams.⏱ 1 minResultMelted butter
7	Roughly chopped lobster shellsstep 4	Tip the chopped shells into the pan.⏱ 10sResultRoughly chopped lobster shells and melted butter
8	4 sprig	Add the thyme sprigs to the pan.⏱ 5sResultRoughly chopped lobster shells and melted butter and fresh thyme
9	2 piece	Add the bay leaves to the pan.⏱ 5sResultRoughly chopped lobster shell and melted butter mixture
10	1 tsp	Grind the black peppercorns into the small bowl with a pepper mill.⏱ 20sResultFreshly ground black pepper
11	Freshly ground black pepperstep 10	Tip the freshly ground black pepper into the pan.⏱ 5sResultRoughly chopped lobster shell and melted butter mixture
12	1,200 ml	Pour the water into the pan to cover the shells.⏱ 10sResultRoughly chopped lobster shell and melted butter mixture
13	—	Bring the liquid to a full boil over a high heat, skimming any grey foam that rises to the surface.⏱ 5 minResultBoiled shell stock
14	—	Reduce the heat so the stock simmers gently and leave it to extract colour and flavour from the shells for 30 minutes.⏱ 30 minResultLobster shell stock
15	Lobster shell stockstep 14	Set a sieve over the large bowl and pour the stock through it, pressing the shells firmly to extract every drop of liquid, then discard the solids.⏱ 1 minResultStrained lobster stockused in step 28
16	4 piece	Peel the shallots and halve them.⏱ 1 minResultPeeled Shallots
17	Peeled Shallotsstep 16	Finely chop the shallot halves into small, even pieces.⏱ 1 minResultFinely chopped shallots
18	Finely chopped shallotsstep 17	Sweep the chopped shallots into the medium bowl and set aside.⏱ 5sResultFinely chopped shallots
19	1 piece	Peel the carrot and trim both ends.⏱ 30sResultPeeled carrots
20	Peeled carrotsstep 19	Finely chop the peeled carrot into small, even dice.⏱ 45sResultFinely chopped carrot
21	Finely chopped carrotstep 20	Add the chopped carrot to the shallots in the medium bowl.⏱ 5sResultFinely chopped shallots and finely chopped carrot
22	2 piece	Trim the tops and bases from the celery sticks.⏱ 20sResultTrimmed celery
23	Trimmed celerystep 22	Finely chop the trimmed celery into small, even pieces.⏱ 45sResultFinely chopped celery
24	Finely chopped celerystep 23	Add the chopped celery to the vegetables in the medium bowl.⏱ 5sResultFinely chopped celery and finely chopped shallots and finely chopped carrot
25	3 clove	Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves
26	Peeled garlic clovesstep 25	Mince the peeled garlic cloves into a fine paste.⏱ 40sResultMinced garlic
27	Minced garlicstep 26	Add the minced garlic to the other vegetables in the medium bowl.⏱ 5sResultFinely chopped carrot mixtureused in step 30
28	30 g	Add the remaining butter to the now-empty large heavy-based saucepan.⏱ 5sResultSpent shells and aromatics and butter
28	Strained lobster stockstep 15
29	—	Set the pan over a medium heat and let the butter melt until it foams.⏱ 1 minResultMelted butter
30	Minced garlic and finely chopped celery and finely chopped shallots and finely chopped carrotstep 27	Tip all the chopped vegetables and garlic into the butter.⏱ 10sResultFinely chopped carrot mixture
31	—	Cook the vegetables over a medium-low heat, stirring occasionally, until they are completely soft and beginning to turn golden at the edges, about 8 minutes.⏱ 8 minResultSoftened aromatic vegetables
32	2 tbsp	Add the tomato paste to the softened vegetables.⏱ 5sResultSoftened aromatic vegetables and tomato paste
33	—	Stir the paste into the vegetables and cook for 2 minutes until it deepens to a brick red and smells sweet.⏱ 2 minResultTomato-coated aromatic vegetables
34	30 g	Sprinkle the flour evenly over the vegetables.⏱ 5sResultTomato-coated aromatic vegetables and plain flour
35	—	Stir the flour into the vegetables and cook for 90 seconds, stirring constantly, until the raw flour smell is gone and the mixture looks slightly sandy.⏱ 1 min 30sResultFlour-coated vegetable base
36	60 ml	Pour the brandy into the pan.⏱ 5sResultFlour-coated vegetable base and brandy
37	—	Stir vigorously, scraping up any bits from the bottom, and let the brandy bubble for about 1 minute until the sharp alcohol smell softens.⏱ 1 minResultBrandy-deglazed base
38	120 ml	Pour the dry white wine into the pan.⏱ 5sResultBrandy-deglazed base and dry white wine
39	—	Let the wine bubble over a medium heat, stirring occasionally, until it has reduced by half and the raw wine edge is gone.⏱ 2 minResultReduced wine base
40	Strained lobster stockstep 15	Pour in all the strained lobster stock.⏱ 10sResultStrained lobster stock and reduced wine base
41	—	Bring to a simmer over a medium heat, then reduce to low and cook gently for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.⏱ 20 minResultThickened bisque base
42	—	Remove the pan from the heat and blitz the soup directly in the pan with an immersion blender until completely smooth.⏱ 1 min 30sResultSmooth pureed bisque
43	Smooth pureed bisquestep 42	Pass the pureed soup through a fine sieve into the large bowl, pressing with the back of a ladle to push through as much as possible, discarding any fibrous solids.⏱ 1 minResultStrained silky bisque
44	Strained silky bisquestep 43	Return the strained bisque to the cleaned large heavy-based saucepan.⏱ 10sResultStrained silky bisque
45	240 ml	Pour the heavy cream into the bisque.⏱ 5sResultStrained silky bisque and heavy cream
46	1 tsp	Add the salt to the bisque.⏱ 5sResultStrained silky bisque and heavy cream and salt
47	1 pinch	Add the cayenne pepper to the bisque.⏱ 5sResultStrained silky bisque and heavy cream mixture
48	—	Set the pan over a medium-low heat and warm, stirring gently, until the bisque is steaming and just at a simmer — do not let it boil.⏱ 5 minResultSeasoned bisqueused in step 50
49	—	Slice the reserved lobster meat into generous, even pieces.⏱ 1 minResultSliced lobster meatused in step 51
Total Time		1 hr 39 min

Serving

Ladle the hot bisque into 4 warmed soup bowls.
Arrange pieces of the sliced lobster meat in the centre of each bowl.
Scatter fresh flat-leaf parsley leaves over each bowl and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	449kcal
	4g
	34g
	20g
	20g
	5g
	3g
	614mg

Ingredients0/18

Tools0/13

Recipe

Lobster Bisque

Creamy lobster bisque enriched with tomato paste and fresh parsley, a luxurious four-serving soup made with butter, carrots, shallots and dry white wine.

What you’ll doYou will crack open two cooked lobsters and extract the meat, then simmer the shells with aromatics to make stock. Meanwhile, you'll soften vegetables and build a flavoured base with tomato paste, flour, brandy and wine. You'll combine the stock with the base, simmer to meld the flavours, then blitz and sieve the soup until smooth. Finally, you'll stir in cream and seasoning, warm without boiling, and serve with sliced lobster meat and parsley.

Serves4

Total1 hr 39 min

LevelMedium

Ingredients

Cooked lobster2 piece
Butter60 g
Fresh thyme4 sprig
Bay leaf2 piece
Black peppercorns1 tsp
Water1,200 ml
Shallots4 piece
Carrots1 piece
Celery sticks2 piece
Garlic3 clove
Tomato paste2 tbsp
Plain flour30 g
Brandy60 ml
Dry white wine120 ml
Heavy cream240 ml
Salt1 tsp
Cayenne pepper1 pinch
Fresh flat-leaf parsley leaves10 g

Tools

SievePepper millSmall bowlLarge heavy based saucepanChef's knifeMedium bowlSilky bisque bowl (large bowl)Lobster meat bowl (large bowl)Immersion blenderWooden spoonBowlPeelerLadleChopping boardSoup bowl

Method

Lay both cooked lobsters on the chopping board.

10sChopping boardCooked lobster · 2 piece

Split each lobster in half lengthways, cutting cleanly through the head and tail.

1 minChopping board, Chefs knifeCooked lobster · step 1

Pull all the meat from the claws, knuckles and tails into the bowl, keeping the pieces as whole as you can, and return all the shells to the board.

1 min 30sLobster meat bowl (large bowl)Halved lobster · step 2

Chop the shells into rough pieces so they fit compactly in the pot and release their flavour more readily.

Result · Roughly chopped lobster shells · used in step 7

1 minChopping board, Chefs knife

Add half the butter to the large heavy-based saucepan.

5sLarge heavy based saucepanButter · 30 g

Set the pan over a medium heat and let the butter melt until it foams.

1 minLarge heavy based saucepan

Tip the chopped shells into the pan.

10sLarge heavy based saucepanRoughly chopped lobster shells · step 4

Add the thyme sprigs to the pan.

5sLarge heavy based saucepanFresh thyme · 4 sprig

Add the bay leaves to the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Grind the black peppercorns into the small bowl with a pepper mill.

20sSmall bowl, Pepper millBlack peppercorns · 1 tsp

Tip the freshly ground black pepper into the pan.

5sLarge heavy based saucepanFreshly ground black pepper · step 10

Pour the water into the pan to cover the shells.

10sLarge heavy based saucepanWater · 1,200 ml

Bring the liquid to a full boil over a high heat, skimming any grey foam that rises to the surface.

5 minLarge heavy based saucepan

Reduce the heat so the stock simmers gently and leave it to extract colour and flavour from the shells for 30 minutes.

30 minLarge heavy based saucepan

Set a sieve over the large bowl and pour the stock through it, pressing the shells firmly to extract every drop of liquid, then discard the solids.

Result · Strained lobster stock · used in step 28

1 minSilky bisque bowl (large bowl), SieveLobster shell stock · step 14

Peel the shallots and halve them.

1 minChopping board, Chefs knifeShallots · 4 piece

Finely chop the shallot halves into small, even pieces.

1 minChopping board, Chefs knifePeeled Shallots · step 16

Sweep the chopped shallots into the medium bowl and set aside.

5sMedium bowlFinely chopped shallots · step 17

Peel the carrot and trim both ends.

30sChopping board, PeelerCarrots · 1 piece

Finely chop the peeled carrot into small, even dice.

45sChopping board, Chefs knifePeeled carrots · step 19

Add the chopped carrot to the shallots in the medium bowl.

5sMedium bowlFinely chopped carrot · step 20

Trim the tops and bases from the celery sticks.

20sChopping board, Chefs knifeCelery sticks · 2 piece

Finely chop the trimmed celery into small, even pieces.

45sChopping board, Chefs knifeTrimmed celery · step 22

Add the chopped celery to the vegetables in the medium bowl.

5sMedium bowlFinely chopped celery · step 23

Peel the garlic cloves.

30sChopping board, Chefs knifeGarlic · 3 clove

Mince the peeled garlic cloves into a fine paste.

40sChopping board, Chefs knifePeeled garlic cloves · step 25

Add the minced garlic to the other vegetables in the medium bowl.

Result · Finely chopped carrot mixture · used in step 30

5sMedium bowlMinced garlic · step 26

Add the remaining butter to the now-empty large heavy-based saucepan.

5sLarge heavy based saucepanButter · 30 g

Set the pan over a medium heat and let the butter melt until it foams.

1 minLarge heavy based saucepan

Tip all the chopped vegetables and garlic into the butter.

10sLarge heavy based saucepanFinely chopped carrot mixture · step 27

Cook the vegetables over a medium-low heat, stirring occasionally, until they are completely soft and beginning to turn golden at the edges, about 8 minutes.

8 minLarge heavy based saucepan, Wooden spoon

Add the tomato paste to the softened vegetables.

5sLarge heavy based saucepanTomato paste · 2 tbsp

Stir the paste into the vegetables and cook for 2 minutes until it deepens to a brick red and smells sweet.

2 minLarge heavy based saucepan, Wooden spoon

Sprinkle the flour evenly over the vegetables.

5sLarge heavy based saucepanPlain flour · 30 g

Stir the flour into the vegetables and cook for 90 seconds, stirring constantly, until the raw flour smell is gone and the mixture looks slightly sandy.

1 min 30sLarge heavy based saucepan, Wooden spoon

Pour the brandy into the pan.

5sLarge heavy based saucepanBrandy · 60 ml

Stir vigorously, scraping up any bits from the bottom, and let the brandy bubble for about 1 minute until the sharp alcohol smell softens.

1 minLarge heavy based saucepan, Wooden spoon

Pour the dry white wine into the pan.

5sLarge heavy based saucepanDry white wine · 120 ml

Let the wine bubble over a medium heat, stirring occasionally, until it has reduced by half and the raw wine edge is gone.

2 minLarge heavy based saucepan

Pour in all the strained lobster stock.

10sLarge heavy based saucepanStrained lobster stock · step 15

Bring to a simmer over a medium heat, then reduce to low and cook gently for 20 minutes, stirring occasionally, until the soup has thickened and the flavours have melded.

20 minLarge heavy based saucepan

Remove the pan from the heat and blitz the soup directly in the pan with an immersion blender until completely smooth.

1 min 30sLarge heavy based saucepan, Immersion blender

Pass the pureed soup through a fine sieve into the large bowl, pressing with the back of a ladle to push through as much as possible, discarding any fibrous solids.

1 minSilky bisque bowl (large bowl), Sieve, LadleSmooth pureed bisque · step 42

Return the strained bisque to the cleaned large heavy-based saucepan.

10sLarge heavy based saucepanStrained silky bisque · step 43

Pour the heavy cream into the bisque.

5sLarge heavy based saucepanHeavy cream · 240 ml

Add the salt to the bisque.

5sLarge heavy based saucepanSalt · 1 tsp

Add the cayenne pepper to the bisque.

5sLarge heavy based saucepanCayenne pepper · 1 pinch

Set the pan over a medium-low heat and warm, stirring gently, until the bisque is steaming and just at a simmer — do not let it boil.

Result · Seasoned bisque · used in step 50

5 minLarge heavy based saucepan

Slice the reserved lobster meat into generous, even pieces.

Result · Sliced lobster meat · used in step 51

1 minChopping board, Chefs knife

Ladle the hot bisque into 4 warmed soup bowls.

30sSoup bowl, LadleSeasoned bisque · step 48

Arrange pieces of the sliced lobster meat in the centre of each bowl.

30sSoup bowlSliced lobster meat · step 49

Scatter fresh flat-leaf parsley leaves over each bowl and serve immediately.

Result · Lobster Bisque

15sSoup bowlFresh flat-leaf parsley leaves · 10 g

Printed 6 October 2026