Lobster Bisque

1. Cook the lobster in salted water for 8-10 minutes, then cool and pick out the meat.

2. Keep the shells – simmering them makes the stock, and that is where the flavour lives.

3. Fry the finely chopped onion, carrot and celery in the butter.

4. Add the tomato purée and the flour, and stir for 2 minutes.

5. Pour in the shell stock and simmer for 25 minutes, then strain.

6. Stir in the cream and the diced lobster meat and heat through. Finish with cayenne and parsley.

Tip: Simmering the shells is not an optional step – it gives a bisque its deep sea flavour and pink colour.