Back
Prawn and Lobster Bisque
Recipe by Josh Clarke
Try this tasty prawn and lobster bisque
- Steps
- Ingredients
Steps
- To make the Prawn and Lobster stock, clean prawns, devein and remove the heads and shell. Reserve the heads and the flesh in separate bowls.
- For the lobster, run a small paring knife under the abdomen to separate the tail from the body. Remove tail gently, to keep the meat intact. Set tail with meat aside.
- Heat oil in a deep frypan on a medium heat. Quarter the top half of lobster and fry the lobster with the prawn heads until deeply colored, about 10 minutes. Once coloured, add 2 cups of water or enough to just cover the seafood. Simmer on low for about 30 minutes.
- Meanwhile, make the Bisque Base, add leek (reserving 4 tablespoons of sliced leek for later), carrot, shallot, and celery to a large saucepan with 2 tablespoons butter. Cook on low flame for 6-8 minutes, until softened.
- In a separate fry pan, heat oil on a high heat and add the tomatoes, charring the flesh to create flavour. Add to saucepan with other vegetables once colored. Continue cooking on a low heat.
- Add 1 tablespoon of butter to another frypan with the reserved leek and sauté on a medium heat until golden brown. Set aside.
- When stock has been simmering for 30 minutes, strain and add approximately 1 cup to the sauteed vegetables. Bring to boil, then reduce to a simmer for 2-3 minutes.
- Using a stick blender, blend vegetables and stock until smooth. Strain bisque through a sieve into a clean saucepan. Add milk and 1 tablespoon butter and simmer until the butter melts and combines. Season to taste.
- Cut the lobster tail in half and remove meat from one half of lobster tail. Slice into 3cm chunks. Add the prawns and lobster meat to simmering bisque and poach for 2-3 minutes or until just cooked. Remove from the heat when meat is cooked just cooked through. Remaining lobster meat can be cooked in the bisque and used for another purpose.
- To serve, divide leek between 2-3 shallow serving bowls, placing off-centre. Arrange prawn and lobster meat on top and garnish with a lemon wedge.
- Strain bisque through fine mesh sieve into a pouring jug.
- Pour bisque in and around prawns and lobster to serve.
