Neven's Christmas Menu for 2017 includes a gorgeous Lobster Bisque.
- 350g (12oz) frozen cooked lobster, thawed
- 1 tbsp rapeseed oil
- 50g (2oz) butter
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stick, diced small fennel bulb, diced
- 1 fresh bouquet garni
- 4 ripe tomatoes, quartered
- 4 tbsp brandy (Cognac if possible)
- 2 tsp tomato puree
- 900ml fish stock
- 150ml dry white wine
- sea salt and freshly ground black pepper
- lightly whipped cream, to garnish
- fresh micro herbs, to garnish
- Lobster bisque would be a very special starter to serve over Christmas and cooked Irish lobsters are now widely available throughout the year.
- Twist and remove the claws, and the Cut the lobster in half lengthways, then open it up and remove the tail meat.
- Use the back of a knife to crack open the claws and remove the meat. Chop the meat and set to one side.
- Heat some oil and butter in a large pan and stir in diced carrots, fennel, celery and onion. Add the lobster shell and bouquet garni, then cover and cook for 10–15 minutes, until the vegetables are softened.
- Add some brandy, flambé it if you wish, then tip in some tomatoes, cut into quarters, and cook for 5 minutes.
- Add the tomato purée, white wine and stock and bring to a simmer, then cook gently for 30 minutes, until slightly reduced.
- Season to taste, then Pass the soup through a fine sieve into a deep saucepan. Add some butter and the reserved lobster meat, keeping a little meat back to garnish. Whizz until blended, and put some lobster meat into the bottom of a soup bowl.
- Ladle the soup around the lobster, add a swirl of cream and finish with a few micro herbs, a little oil and cracked black pepper – this really is a delicious and elegant soup, perfect to serve at Christmas.