It’s National Lobster Day (Sept. 25), and in recognition of this delicious date  we’re recalling the time we asked the chef at Kaspar’s — a restaurant at one of our favourite and most storied hotels in London, England, The Savoy — for his secret recipe to making a mouth-watering lobster bisque.

Kaspar’s Seafood Bar and Grill. Photo: Hubert Kang

Of course, when COVID-19 travel rules are relaxed and it’s safe, we suggest you indulge in this rich treat at the source, and then splurge on an overnight stay at The Savoy. But if you’re hungry now, here’s how you can enjoy this lobster bisque at home. Even better, the recipe is perfect for feeding a small gathering, as it makes 10 servings. Enjoy!

 

Recipe: Kaspar’s Lobster Bisque

The Bisque makes 10 (1500ml) portions

Ingredients:

1500g Raw Lobster Carcasses

50ml Brandy

100g Onion

8g Garlic

25g Fennel

30g Celery

30g Celeriac

30g Carrot

25g Mushroom

65g Tomato Paste

2g Bay Leaf

1g Fennel Seeds

1g White Peppercorn

65ml Noilly Prat

65ml Dry White Wine

125g Peeled Canned Tomatoes

625ml Chicken Stock

625ml Double Cream

250g Vine Tomatoes

5g Rosemary

10g Sugar

2g Sea Salt

1g Espelette Pepper

5ml Fresh Lemon Juice

Method:

Crush the lobster pieces and fry slowly in olive oil with little colour. Flambé the lobster pieces with brandy.

Wash the onions, garlic, fennel, celery, celeriac, carrots and mushrooms and chop coarsely. Sauté the diced vegetables separately in olive oil, add salt to prevent colouring.

Add tomato paste and sweat without caramelising to avoid bitterness.

Add peppercorns, fennel seeds and bay leaves.

Deglaze the vegetables with Noilly Prat and white wine.

Using a large stockpot, combine the lobster pieces, vegetables, canned tomatoes, chicken stock and double cream.

Add fresh tomatoes, rosemary, sugar and espelette pepper and bring to boil.

Lower heat and simmer for 30 minutes occasionally stirring.

Using a ladle remove the fat that comes to the top as it simmers.

Pass it through a strainer first, and then run through a fine sieve.

Bring the strained liquid back to a simmer and reduce until it is the consistency of double cream.

Season with salt and fresh lemon juice.

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