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Pan-Fried Cornish Lobster with Young Summer Vegetables and Herbs in a Saffron Bisque

Succulent pan-fried lobster served with tender summer vegetables and a rich, frothed saffron-infused lobster bisque.

SeafoodGourmetLobsterSaffronMichael CainesSummer Vegetables
Estimated Nutrition
Calories
1530.1
kcal / serving
6120.4 kcal total
Carbs
20.6g
per serving
82.3 g total
Fat
148.8g
per serving
595.2 g total
Protein
28.9g
per serving
115.5 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
g
Tomato Purée
Dairy
100
g
Unsalted Butter
Fruits
5
ml
Lemon Juice
LegumesPulses
50
g
Broad Beans
Shelled
Liquids
50
ml
Cognac
NutsSeeds
1
bunch
Tarragon
Chopped
1
bunch
Tarragon, Chervil And Chives
Picked for garnish
0.5
clove
Garlic
Chopped
1
pinch
White Peppercorns
Whole
1
pinch
Coriander Seeds
Crushed
1
pinch
Cumin Seeds
Crushed
3
piece
Cardamom Pods
Crushed
1
pinch
Saffron Strands
1
piece
Star Anise
Crushed
1
piece
Bay Leaf
5
sprig
Thyme
1
pinch
Salt
1
pinch
Black Pepper
Freshly ground
OilsFats
15
ml
Olive Oil
For frying
500
ml
Extra Virgin Olive Oil
For bisque
Seafood
4
piece
Cornish Lobster
Live, 500g each
Vegetables
12
piece
Carrot
Baby
12
piece
Fennel
Baby bulbs
12
piece
Leeks
Baby
12
piece
Asparagus
Tips only
4
piece
Spring Cabbage
Small leaves
50
g
Peas
Shelled
100
g
Carrot
Finely chopped
100
g
Onion
Finely chopped
100
g
Fennel
Finely chopped
250
g
Plum Tomato
Fresh, chopped

Method

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