Serves: 4

  • 1 small cooked lobster, about 500g
  • 30 g butter
  • 1 large onion, finely chopped
  • 1 leek, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1tsp tomato purée
  • 100 ml dry white wine
  • 1 bay leaf
  • 1 sprig time
  • 1 Parsley stork
  • ½ star aniseed
  • 5 fennel seeds
  • 5 white pepper corns crushed
  • 50ml cognac
  • 75 g risotto rice
  • 300 g plum tomatoes, skinned and seeded
  • 1 tbsp lemon juice
  • 3 tbsp double cream
  • few drops of Tabasco sauce to taste
  • salt and pepper

Break the lobster out of the shell. Scoop out the creamy greenish-grey liver (tomalley) and the red-orange coral or roe. Reserve these together, covered and chilled. Melt 15 g of the butter in a large saucepan over a moderate heat. Add the pieces of lobster shell and sauté until brown bits begin to stick on the bottom of the pan. Add about one-third of the onion, leek, carrot, celery the herbs and spices and cook, stirring constantly, for 1 minute. Add the wine and let it bubble for 1 minute. Pour in 1 litre water and bring to the boil. Reduce the heat and simmer gently for 30 minutes. Strain the lobster stock through a fine sieve, discarding the shell and vegetables, and spoon off any fat.

Melt the remaining 15 g butter in a large saucepan over a moderate heat. Add the remaining onion, leek, carrot and celery. Cover and cook, stirring frequently, for about 5 minutes or until the vegetables are soft and just starting to colour deglaze pan with cognac . Stir in the rice. Add the tomatoes and lobster stock and bring almost to a boil. Reduce the heat, cover again and simmer for about 25 minutes or until the rice and vegetables are very tender.

Add the tomalley to the soup with any coral and lobster meat to the soup Purée the soup with a food processor or blender, until very smooth then pass through a fine sieve.

Return the soup to the saucepan and set over a moderately heat. Add the lemon juice and simmer for 2–3 minutes or until heated through. Stir in the cream, season with salt and pepper to taste.

To finish we serve with a brown shrimp bonbon and some crème fraiche.

Recipe by: Chamberlain’s of London (

Chamberlain’s Of London Executive Chef Andrew Jones previously worked at Claridge’s for 12 years and the Westbury and won the Roux Scholarship in 2004.

Chamberlain’s Of London are a fish and seafood restaurant offering private dining and event catering in the City of London.

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