James martin lobster bisque recipes

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Crab and lobster bisque with red mullet

Heat the olive oil and sweat the onion, fennel, garlic, star anise, tomato puree, crabs and lobster shells for 5 minutes. Pan fry the red mullet skin side down for 2 minutes then turn over for 1 minute, Add the lobster meat, squeeze over the lemon juice and season with salt and pepper. 1 cooked lobster, shells and meat separated