Prep time: 20 minutes / Cooking time: 40 minutes

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Ingredients   Serves 2

• 1 Whole Fresh Lobster, approx. 500-800g

• 3 carrots, peeled and diced

• 3 garlic cloves, minced

• 3 tbsp plain flour

• 2 tbsp tomato puree

• 2 celery stalks, diced

• 1 onion, finely chopped

• 2 tbsp unsalted butter

• 1 tsp thyme

• 1 tsp tarragon

• 2 pints Lobster stock (reserved cooking liquid

• 400ml dry white wine

• 250ml double cream

• Chives or Tarragon, for garnish

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Method

Fill a large stockpot with water, set over a high heat and bring to a boil.

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Humanely dispatch the lobster by placing a knife on the top of its shell (below the eyes you should see an “X” indent) and cut forward, applying pressure. Place the lobster headfirst into the stock pot and boil for 6 – 10 minutes depending on size. Once cooked remove the lobster from the pan and place to one side, reserve the cooking liquid for the bisque.

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Remove the tail meat from the lobster by holding the tail in both hands, belly side up and push the sides of the shell down with your thumbs. Once the shell has been removed, the cut the tail meat in half, lengthways, and scrape out the dark line. Using the back of a knife or rolling pin, crack open the lobster claws and remove the meat.

 

Place all meat in a bowl and place to one side. Place the remaining lobster shells in a large freezer bag and smash up with a rolling pin, you will need these later for the stock.

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In a deep pan or stockpot, add the oil and butter then place over a medium heat. Prepare the carrot, garlic, onion, and celery then transfer to the pan to soften for 5 minutes. Add the smashed-up lobster shells to the pan and stir everything together. 

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Next, add the tomato puree, flour, and combine all ingredients together. Pour white wine and 2 pints of cooking liquid to the pan and simmer for 30 minutes (You really want the lobster flavour to intensify here). Once cooked, transfer the stock to a food processer and blitz everything until relatively smooth (you may need to do this in batches).

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Place a fine mesh sieve over a large saucepan and pour over the processed lobster mix, forcing it through with a spoon. Discard the shells, leaving you with a super smooth soup base.

Stir in the lobster claw meat and herbs then bring the soup to a gentle simmer for 20 minutes. Pour in the cream and season with salt, pepper, and cayenne (optional but adds a subtle kick). Once cooked, remove from heat and cover.

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As the soup simmers, place a knob of butter to a frying pan with a minced garlic clove and sauté the lobster tail meat. 

Serve the soup hot, placing the lobster tail meat in the middle of the bottom as the centrepiece. Garnish with fresh chopped tarragon or chives.

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