Four ways with lobster bisque

Ultimate comfort food

Few things beat a bowl of freshly made lobster bisque but if you’re short on time and/or inclination, then look no further than our ready-made lobster bisque, cooked up for you by our chef.

Of course it’s delicious just heated and eaten, but it is pimps up beautifully to create a main course and we have four ways for you to try.

Lobster bisque en croute

Warm the soup in a saucepan. When its warm enough, add a dash of sherry and stir then pour into oven-proof soup bowls on a baking tray (the latter will make it easier to remove the bowls when they’re hot and ready to serve). Now drape a square of puff-pastry over each and pinch to seal (buy the ready rolled to make it super-easy), cut a tiny cross in the centre to let out the steam, paint with beaten egg and sprinkle with freshly grated Parmesan, then bake until the pastry is puffed up and golden. If you really want to treat yourself, put a jug of cream on the table so you can pour a little in to the soup when you break through the crisp pastry at the table. Yum!

Crab Claw and Lobster Bisque Pasta

Our next recipe from GreatBritishChefs.com uses lobster bisque as a rich and delicious sauce for pasta with fresh crab claws. Of course you could use frozen or a packet of crab meat when fresh crab isn’t available or just switch it out for large prawns, scallops or monkfish cheeks.

Lobster Bisque Mac and Cheese

The next recipe from Italian food bloggers SugarAndSpice.com would make a fab week night treat of the ultra-comfort food variety or a quick but luxurious supper for friends. The lobster bisque is used as sauce to coat the pasta into which peas and lots of cheese is added.

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Tiger Prawn Risotto with Lobster Bisque

The last of our four recipes is another uber-easy one. A bag of tiger prawns and a tub of lobster bisque are transformed to create this mouth-watering recipe for seafood risotto from Delia Online, which is baked in the oven so you don’t even have to do the stand-and-stir thing.

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