Lobster with bisque and broccoli
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This colourful lobster recipe from Giuseppe di Iorio is fairly simple to prepare if given a little care and attention. Served in a rich lobster bisque and dotted with saffron potato spheres, this seafood starter would make a superb dinner party recipe. Watch our guide to removing meat from a lobster for some useful tips.
First published in 2016
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Ingredients
Metric
Imperial
Lobster and lobster bisque
- 2 lobsters, live, each weighing 500-600g
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 onion, chopped
- 2 bay leaves
- 500g of tinned chopped tomatoes
- extra virgin olive oil
- salt
To serve
- 1 large potato
- 1 pinch of saffron
- 1 bunch of broccoli, Sicilian, cut into florets
- 1 carrot
- 1 handful of mint leaves
- 1 handful of marjoram
- 1 handful of basil leaves
- 1 handful of micro basil, red
- salt
SAVE RECIPE
Equipment
- Food processor
- Parisian scoop / melon baller
Method
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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