Lobster

Lobster & Prawn Bisque

A rich and velvety bisque made with premium lobster stock, double cream, sautéed prawns, and a touch of brandy for depth and warmth. Finished with fresh herbs, lemon juice, and a hint of cayenne, this elegant seafood soup delivers a luxurious balance of creamy texture and delicate shellfish flavour. Perfect as a refined starter or special occasion dish.

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

1750g Water

75g Major Lobster Stock Base

240g Double Cream

Seasalt – to taste

Cracked Black Pepper – to taste

100g Unsalted Butter

100g Plain Flour

200g Prawns

50g Brandy

2g Cayenne Pepper

10g Fresh Lemon Juice

5g Chives, Parsley

METHOD

  1. Pour water into a suitable pan add the major stock base.

  2. Heat the butter in a pan, add the butter and melt add the flour and cook to a blond roux.

  3. Add the stock a little a time make sure the soup is smooth and cook for 20 minutes finish with cream and season.

  4. Heat another pan and add a little butter. Add the prawns and saute then flambe with brandy.

  5. Ladle the bisque into bowl and place the prawns and sprinkle on the herbs.

ALLERGENS: Shellfish, Milk