1 raw lobster tail, about 400 g
1 tablespoon tomato paste
90g butter
2 tomatoes, peeled, seeded and chopped
1 large onion chopped
1 litre fish stock
1 large carrot chopped
2 tablespoons rice flour or corn flour
1/4 cup of brandy
1/2 cup cream
1cup white wine
Salt and freshly ground black pepper
6 sprigs of fresh parsley
1 stick celery, chopped
1 sprig fresh thyme
2 bay leaves
Fresh oregano leaves and paprika, to serve


1. Remove meat from lobster tail, wash and retain shell
2. Chop the lobster meat, cover and refrigerate 
3. Heat butter in a large pan, add onion, carrot and celery
4. Cook over low heat 20 minutes, stirring occasionally, until vegetables soften but not brown
5. In a small pan heat brandy, set alight carefully and quickly pour over vegetables, shake the pan until flame dies down, add white wine and lobster shell
6. Increase heat, boil mixture until it has been reduced by half, add parsley, thyme, bay leaves, tomato paste, tomato, and fish stock, simmer without lid  
7. Strain mixture through a fine sieve or muslin, pressing gently down to extract all the liquid, discard vegetables and shells
8. Return liquid to cleaned pan. Blend rice flour or corn flour with the cream. Add to the liquid. Stir over medium heat until thickened
9. Add lobster meat, season to taste. Cook gently without boiling about 10 minutes or until lobster meat is just cooked
10. Garnish with oregano leaves, paprika and serve
Can be made up to a day ahead and refrigerated, Reheat gently. Do not freeze
The long cooking time ensures optimum flavour for this delicate soup


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