loster bisque

lee clark

lee clark

12th January 2011

loster bisque

Roast the bones in the oven until there is nice colour on them....


  • 4 Onions
  • 10 Carrots
  • 1 Head celery
  • Half bottle brandy
  • 25 Langostine shells
  • 6 Lobsters
  • 1 tin chopped tomatos
  • 1 tin tomato puree
  • 1 carton tomato juice
  • Mixed herbs
  • 5g Safron
  • 2 Head fennel
  • 50g paprika


Roast the bones in the oven until there is nice colour on them.
Chop the onions, carrots and celery then sweat them in a pan with butter and oil.
Add the roasted bones then pour over the brandy and flame.
Add the tomato juice, tomato puree and chopped tomatoes and mixed herbs then pour over vegetable stock till the bones are just covered, add paprika, chopped fennel, saffron
Simmer on a low heat so as not to burn it stirring ever now and then for 3 hours
Blitz with the stick blender
Pass through a sieve
Season to taste

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