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.

25 COVERS

This recipe features

INGREDIENTS

4.375lt Water

187g Major Lobster Stock Base

600g Double Cream

Seasalt – to taste

Cracked Black Pepper – to taste

250g Unsalted Butter

250g Plain Flour

500g Prawns

125g Brandy

5g Cayenne Pepper

25g Fresh Lemon Juice

12g 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 sauté then flambé with brandy.

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

ALLERGENS: Shellfish, Milk