Lobster with bisque and broccoli

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




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


  • Food processor
  • Parisian scoop / melon baller


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
Remove the heads from the lobsters and smash into small pieces. Reserve the lobster tails and claws in the fridge
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
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
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
Wash the broccoli florets and cook in salted boiling water until tender
  • 1 bunch of broccoli, Sicilian, cut into florets
Remove the meat from the lobster tails and claws
Peel and turn the carrots into small pieces. Cook in salted boiling water until tender
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
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
First published in 2016

Working in the centre of Rome overlooking the Colosseum, Giuseppe di Iorio's food is just as breath-taking as the view from the restaurant's dining room.

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