If it’s August, it must be lobster season – but then again, any season is lobster season. We asked the chef at Kaspar’s – a restaurant at one of our favourite and most storied hotels in London, England, The Savoy – for his secret recipe to making this standout starter.
Of course, we suggest you indulge in this rich treat at the source, and then splurge on an overnight stay at The Savoy, but if you’re hungry now, here’s how you can enjoy it at home. Even better, the recipe is perfect for feeding a crowd, as it makes 10 servings. Enjoy!
Recipe: Kaspar’s Lobster Bisque
The Bisque makes 10 (1500ml) portions
1500g Raw Lobster Carcasses
65g Tomato Paste
2g Bay Leaf
1g Fennel Seeds
1g White Peppercorn
65ml Noilly Prat
65ml Dry White Wine
125g Peeled Canned Tomatoes
625ml Chicken Stock
625ml Double Cream
250g Vine Tomatoes
2g Sea Salt
1g Espelette Pepper
5ml Fresh Lemon Juice
Crush the lobster pieces and fry slowly in olive oil with little colour. Flambé the lobster pieces with brandy.
Wash the onions, garlic, fennel, celery, celeriac, carrots and mushrooms and chop coarsely. Sauté the diced vegetables separately in olive oil, add salt to prevent colouring.
Add tomato paste and sweat without caramelising to avoid bitterness.
Add peppercorns, fennel seeds and bay leaves.
Deglaze the vegetables with Noilly Prat and white wine.
Using a large stockpot, combine the lobster pieces, vegetables, canned tomatoes, chicken stock and double cream.
Add fresh tomatoes, rosemary, sugar and espelette pepper and bring to boil.
Lower heat and simmer for 30 minutes occasionally stirring.
Using a ladle remove the fat that comes to the top as it simmers.
Pass it through a strainer first, and then run through a fine sieve.
Bring the strained liquid back to a simmer and reduce until it is the consistency of double cream.
Season with salt and fresh lemon juice.