Rock lobster bisque

70 minshere
Cooking method: Stove top

Rock lobster bisque

70 mins
Cooking method: Stove top



  • 50 ml oil
  • 2 rock lobster bodies (shells), pounded (raw or cooked, flesh removed)
  • splash of brandy
  • 50g onion, diced
  • 50g, carrot, diced
  • 50g leek, diced
  • 50g celery, diced
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • a few stalks of parsley, finely chopped
  • 2 tsp thyme
  • 50g tomato paste
  • 1 litre chicken or fish stock
  • 200ml white wine
  • 50g short-grain rice
  • sea salt and freshly ground black pepper
  • 20g butter
  • 100g rock lobster  meat, for garnish
  • 50ml cream
  • Handful  chives, finely chopped
  • 12 slices grilled ciabatta

Seafood used

Cooking method

  1. Place a large saucepan on a medium heat and add oil. Add rock lobster shells and cook for a few minutes.
  2. Flame with the brandy. Add the diced vegetables and sweat for 5-6 minutes. Add garlic, herbs and tomato paste and cook a further few minutes.
  3. Add stock and wine and bring to the boil.
  4. Add rice, season and simmer for 20-25 minutes until rice is cooked.
    Allow to cool a little, then strain through a coarse sieve, pushing through as much of the vegetables and other ingredients as possible but ensuring all pieces of shell are removed.
  5. Place in a food processor and blend until smooth. Check the seasoning and blend in butter.
  6. Serve bisque with rock lobster meat, cream and chives, with ciabatta on the side. 

This recipe serves 6 people.

Recipe from Auckland Seafood School