Lobster bisque with coriander oil

Lobster bisque with coriander oil

Dig In!
Mark Roper

This is a classic French dish, but I’ve added some coriander oil for freshness. You can serve this as a regular soup in a bowl, but why not try it as a shooter in a small cup or glass with a little bit of cooked yabby or lobster?


Quantity Ingredient
4 small uncooked lobsters/crayfish
2 bunches coriander
125ml olive oil
4 carrots, roughly chopped
5 tomatoes, 4 roughly chopped and 1 thinly sliced
400ml white port
80ml white vinegar
500ml pouring cream
40g butter


  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Put the lobsters in the freezer 30 minutes before using, to put them to sleep in the most humane way possible.
  3. Bring a large saucepan of water to the boil over high heat. Add half the coriander and blanch for 30 seconds. Transfer to an ice bath.
  4. Add the lobsters to the boiling water and blanch for 2 minutes. Transfer the lobsters to an ice bath, then remove the tails, cut them in half lengthways and set aside. Chop the heads and bodies into 2 cm pieces.
  5. Put the chopped lobster pieces (not the tails) on a baking tray and roast in the oven for 20 minutes.
  6. Reduce the oven to 100°C (or 80°C for a fan-forced oven).
  7. Put 2 tablespoons of the oil in a large saucepan over medium–high heat, add the carrot, roughly chopped tomatoes and remaining coriander and fry until golden and soft, about 5–7 minutes. Add the roasted lobster pieces and cook for a further 5 minutes.
  8. Add the port and vinegar and cook until the liquid has reduced by half, about 8–10 minutes. Add 500 ml water and allow to simmer until all the liquid has reduced to 150 ml, about 25 minutes. Strain into a clean saucepan and set aside. Discard the solids.
  9. Place the tomato slices on a baking tray lined with baking paper and roast in the oven for about 30 minutes until the tomatoes are semi-dried.
  10. To make the coriander oil, remove the blanched coriander from the ice bath and squeeze it dry. Transfer to a food processor with the remaining olive oil and blitz until well combined. Let sit for 10 minutes then strain through a fine sieve. Set aside.
  11. Return the saucepan with the reduced stock to a low heat, add the cream and stir until combined. Once hot, remove from the heat, set aside and keep warm.
  12. Place the butter in a frying pan over low heat. Once the butter has melted, add the lobster tail halves and fry them, basting with the butter, until just cooked, about 2 minutes per side.
  13. Transfer the lobster to serving bowls and pour over the bisque. Top with the tomato slices, drizzle with the coriander oil, season with salt and pepper and serve.
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