Seafood Masterclass: Lobster Bisque with Champagne Butter

Prepared by Steven Doherty and Derek Johnstone at the MCGB Seafood Masterclass

Lobster Bisque Ingredients:

1 Blanch and chopped Lobster
Salt & Pepper to taste
100ml Pomace Oil
60g Diced Carrots
30g Diced Shallots
2 Garlic cloves
300ml Dry White Wine
300ml Fish Stock
1 Bouquet Garni
60g Butter
10g Plain Flour
75ml Double Cream

Lobster Bisque Method:

After the lobster has been stunned and blanched for 6 minutes, remove from water and allow to cool

Separate the head from the body and cut the claw joints and tail into rings across the articulations

Split the head length ways and remove the gritty sac close to the feelers, and add the greyish membranes

Scrape out the greenish coral from the head and reserve in a bowl. Season the lobster with cayenne, salt and pepper

Heat the oil in a deep pan over high heat. When it is sizzling, add the lobster pieces and saute until the shells turns bright red and the flesh is lightly coloured. Remove with a slotted spoon to a plate. Discard most of the oil in the pan

Sweat the carrots and shallots in the pan until soft but not coloured. Add the garlic and return the lobster to the pan. Pour in the whisky and ignite.

Once the flames have died down, pour in the wine and stock. Add the tomatoes, bouquet garni and a little salt.

As it comes to the boil, lower the heat and cook gently for 15 minutes

Pass off the claws and bodies and cook the bisque for 20 minutes

With a fork, mash the lobster coral with butter and flour, then add to the bisque, a little at a time. Cook for 5 minutes then add the cream. Pass through a fine sieve and taste, adjust seasoning

 Champagne Butter Ingredients:

50ml Champagne Vinegar
60g Shallots, finely diced
100ml Champagne
50ml Double Cream
250g Unsalted Butter Diced Chilled
Salt & Freshly Ground Pepper

Champagne Butter Method:

Combine the Champagne vinegar, shallots and thyme in a small, heavy-based saucepan and reduce the liquid by half over a low heat.

Add the Champagne and mushrooms and continue to cook gently until the liquid has again reduced by half, remove the thyme.

Over a low heat, whisk in the butter, a little at a time, or beat it in with a wooden spoon.

It is vital to keep the sauce barelt simmering at 90oC, do not let it boil.

Season to taste with salt and pepper and serve at once, or if necessary keep the sauce warm.