Lobster soup, lobster dumplings

Lobster soup, lobster dumplings

Fish Kitchen
David Loftus

This fantastic dish is ideal for a special meal. It uses the whole lobster, including the shells.


Quantity Ingredient
2 live lobsters
light rapeseed oil, for cooking
1 banana shallot, peeled and chopped
1 carrot, peeled and chopped
2 red peppers, deseeded and chopped
1 fennel bulb, trimmed and chopped
4 garlic cloves, peeled and crushed
2 tablespoons good-quality tomato puree
1 teaspoon saffron strands
6 plum tomatoes, chopped
200ml white wine
1 litre Fish stock
cornish sea salt
freshly ground black pepper


Quantity Ingredient
200g cod fillet, diced and pin-boned
1 egg
150ml double cream
2 tablespoons basil leaves, sliced

Red pepper and saffron dressing

Quantity Ingredient
1 red pepper, peeled, deseeded and finely sliced
1 garlic clove, peeled and finely diced
1 tablespoon Red wine shallots, see white wine variation
1/2 teaspoon saffron strands
80ml extra virgin olive oil


  1. Put the lobsters in the freezer for an hour before cooking. Bring a large pan of water to the boil; salt well. To kill the lobsters, firmly insert the tip of a sturdy knife through the cross on the head. Remove the head; save for the soup. Pull off the claws and pull on the central tail fin to remove the intestinal tract. Add the lobster claws to the boiling water and cook for 2 minutes, then add the tails and cook for a further 2 minutes. Remove and leave until cool enough to handle.
  2. Crack the claws and knuckles and extract the meat. Pull open each tail and remove the meat in one piece; reserve the shells. Put the tails to one side. Chop the claw and knuckle meat together. Heat your oven to 200°C.
  3. For the dumplings, blend the cod, egg and a pinch of salt in a food processor for 1 minute. Scrape down the sides of the bowl and blend for a further 30 seconds, then repeat. With the motor running, slowly add the cream, stopping the machine as soon as it is all incorporated. Transfer to a bowl and fold in the basil and chopped claw meat. Season, cover and chill.
  4. Put the lobster heads and shells in a roasting tray, drizzle with oil and roast in the oven for 45 minutes. Meanwhile, heat a large pan over a medium heat and add a drizzle of oil. Add the shallot, carrot, red peppers, fennel and garlic and cook for 5 minutes, stirring often. Add the tomato purée and cook for another 5 minutes, then add the saffron and tomatoes and cook for a further 5 minutes. Take the pan off the heat.
  5. Smash the roasted shells up in their tray. Place on a medium heat, add the wine and let bubble for 2–3 minutes, stirring to deglaze. Transfer to the soup pan, then pour in the fish stock to cover (if necessary, add a little water). Bring to a simmer, skim, then simmer for 30 minutes. Work the soup through a mouli or large potato ricer. Taste for seasoning and put to one side.
  6. For the dressing, heat a frying pan with a little oil. Add the red pepper and cook for 3 minutes, then add the garlic and cook for another minute. Take off the heat. Add the white wine shallots, saffron and oil, season with salt and set aside.
  7. Shape the chilled dumpling mixture into small balls, the size of golf balls. Heat a little oil in a non-stick frying pan and colour the dumplings.
  8. Reheat the soup in the pan, add the dumplings and simmer for 3 minutes. Meanwhile, slice the lobster tails. Share the dumplings between 4 warm bowls, then pour on the soup. Divide the lobster tail meat between the bowls and drizzle each with a couple of spoonfuls of dressing.
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