Description
This silky smooth bisque is served in Forman’s Restaurant. Lobster shells are roasted off to intensify the flavour then flambéed in cognac to add a gentle kick. A rich stock is made with the shells, then we add double cream, a touch of tomato purée and butter. It’s sublime.
500ml pot – serves 2
Cooking instructions
Warm through in a non-stick saucepan over a gentle heat.
Ed Darwin –
This is really really good. I have only ever eaten this at a restaurant in Mayfair before – so to have the luxury of eating it again at home is phenomenal. Very impressed, with the product and with the fact that you are selling it!