- Having collected a whole load of old lobster shells, I roasted these off at a fairly high heat. I put the roasted shells into the Hobart Mixer and crushed them down. In the roasting tray, I deglazed this with a mixture of white wine and Brandy, reducing this down to a fine glace. In the meantime in large frying pans, I coloured off in oil the following, all rough cut:
- Onion
- Carrot
- Leek, green included
- Celery
- Fennel
- Mushrooms
- Whole Garlic heads, cut in half
- I added all these to a big pot along with the now crushed lobster shells and reduced alcohol. I added more wine and brandy to the original vegetable pans and reduced in the same way. The aromats I added were:
- Fennel seeds
- White peppercorns
- Coriander seeds
- Star Anise
- Cloves
- Orange and lemon Rind
- Thyme
- Bay leaf
- With everything in a big pot, I topped up with water. The reason for this is because it is purer than stock and would therefore create a cleaner infusion of all those lovely ingredients. Once on the heat, this was brought to the boil and skimmed of all the scum and impurities which rose to the surface. It was then reduced to a gentle simmer and left for about 3-4 hours to develop a good distinctive taste. It was removed from the heat and allowed to infuse for about half an hour before being passed and chilled. Later on I tested it. The mix was now darker, more gelatinous like and very treacle like. I let it down with some whipping cream and adjusted the seasoning, mainly with white pepper. The end result however was of a very deep, rich roasted lobster taste. It left a slightly nutty pungent yet pleasant taste in the back of my throat though.
- One day, I might try this again however as a consommé. This will be done by simmering and infusing for slightly less amount of time, and for the raft, I might use prawn flesh, chicken meat, and maybe red grapefruit with the usual egg whites. Also plenty of fresh soft herbs including parsley, tarragon, chives, dill and chervil for that extra freshness!
Chilled Lobster Bisque
Charles Saumarez
21st February 2011
Chilled Lobster Bisque
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Chilled Lobster Bisque recipe. This is my own lobster bisque recipe. I developed it in one London restaurant I was working in, by trial and error. The method I give is in my own words, and taken from my portfolio to which I am forever adding!
Ingredients
Method
See ingredients
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
