Lobster Bisque With Greek Style Yogurt

Life should always be filled with joy and lobster, which is why we’re ecstatic to bring you our divine Lobster Bisque With Greek Style Yogurt! Fresh and succulent lobster meat resting in an oasis of diligently prepared bisque, this dish is sea-ductively elegant and heavenly tasting. We advise not sharing as everyone gets a little shellfish once they’ve tasted this.
Once the lobster has been prepared, following the rest of the recipe is a breeze. Don’t underestimate that few drops of brandy, just a hint of it enough to incorporate that sweet flavour and subtle pleasant scent to the bisque. Although chicken stock is used, it does not overpower the flavours but instead acts as a base to bring out that savoury richness of the lobster.
For more mouthwatering and healthy recipes: try Farmers Union Greek Style Yogurt! #SimpleMadeDelicious #FarmersUnion #GreekYogurt
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Adjust Servings
2lobsters (around 500g each)
50g Farmers Union Greek Style Yogurt
80g unsalted butter
100ml heavy cream
50ml olive oil
1yellow onion (diced)
1carrot (diced)
2ribs of celery (diced)
3cloves garlic (crushed)
1tbsp tomato paste
2tbsp brandy
100ml white wine
2tbsp rice
800ml chicken stock
800ml poaching water
10g flat leaf parsley
5g tarragon
1bay leaf
1g black peppercorns
1tbsp cornflour
2tbsp water
Kosher salt and black pepper to taste
Chopped chives for garnish



Boil water in a tall pot to cook the lobster. Plunge lobster into it and cook for 1 minute 30 seconds. Remove and set aside.
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Reserve 800ml of the poaching liquid.
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Remove lobster head from the body. Extract meat from lobster tail and claws, collect the lobster juices when it is shelled.
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Cut the shells and set aside.
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Cut lobster meat into bite sized pieces and refrigerate until ready to be cooked.
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In a stock pot, heat up 60g unsalted butter with 50ml olive oil.Brown the lobster shells in a single layer. This will take 8 to 10 minutes.Add in 1 small diced yellow onion, 3 cloves of crushed garlic, 1 small diced carrot and 2 ribs of diced celery. Saute until the vegetables are softened.
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Add in 1 tbsp tomato paste and saute for a minute.
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Glaze with 2 tbsp of brandy.
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Pour in 100ml of white wine. Simmer until the wine is reduced by more than half.
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Pour in 800ml chicken stock, 800ml poaching water and strain in the lobster juice.
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Add in 2 tbsp rice, 10g flat leaf parsley, ,5 g tarragon 1 bay leaf and 1g black peppercorns. Simmer on gentle heat for 1 hour, covered.
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Strain stock. Discard the the lobster shells. Transfer stock into a blender, add 100ml thickened cream and 50ml Farmers Union Greek Style Yogurt. Blend until smooth. Strain the mixture
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Bring the stock up to a gentle simmer, season with kosher salt and black pepper.
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Mix 1 tbsp cornflour with 2 tbsp water.
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Whisk it into the lobster bisque until it's thickened.
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Heat 20g unsalted butter and saute lobster meat until just cooked through. Season with kosher salt and black pepper.
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Ladle soup into bowls, topped with cooked lobster meat, garnish with with a dollop of Farmers Union Greek Style Yogurt and chopped chives.
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