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Lobster with bisque and broccoli

Lobster with bisque and broccoli

PT1H30M

1
To begin, bring a large pan of water to the boil with plenty of salt. Kill the lobsters, add to the pan and cook for 4 minutes
  • 2 lobsters, live, each weighing 500-600g
  • salt
2
Remove the heads from the lobsters and smash into small pieces. Reserve the lobster tails and claws in the fridge
3
Colour the vegetables in a large saucepan with a dash of oil. Add the lobster heads, bay leaves and tinned tomatoes, bring to the boil and simmer for 30 minutes
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 onion, chopped
  • extra virgin olive oil
  • 500g of tinned chopped tomatoes
  • 2 bay leaves
4
Transfer the contents of the pan to a food processor and pulse to break down further. Pass through a fine sieve and reserve the bisque
5
Make some small spheres of potato using a melon baller. Add the saffron and a pinch of salt to a pan of water, bring to the boil and cook the potatoes for 8–10 minutes
  • 1 large potato
  • 1 pinch of saffron
  • salt
6
Wash the broccoli florets and cook in salted boiling water until tender
  • 1 bunch of broccoli, Sicilian, cut into florets
7
Remove the meat from the lobster tails and claws
8
Peel and turn the carrots into small pieces. Cook in salted boiling water until tender
  • 1 carrot, chopped
9
Before serving, reheat the bisque and add a dash of oil to a hot frying pan. Add the lobster, marjoram and mint and sauté to heat through
  • 1 handful of mint leaves
  • 1 handful of marjoram
10
Spoon some lobster bisque into serving dishes and add the lobster. Arrange the carrots, potato broccoli, basil and red micro basil between the plates and serve immediately
  • 1 handful of basil leaves
  • 1 handful of micro basil, red

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Lobster with bisque and broccoli

 
 

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