Lobster Bisque Gravy

Lobster Bisque Gravy

An alternative to your usual gravy. Made with fresh fish, this simple recipe is delicious both hot and cold and perfect for upgrading your festive meals.

Merry Fishmas! 

  • Time 90minutes
  • Serves 5
  • Difficulty Easy


1kg lobster carcasses / crab shells

100ml vegetable oil

250g onion, diced

200g fennel, diced 

100g carrot, diced 

20g garlic, chopped 

75g celery, diced 

2 bay leaves

50g tomato puree

75ml pastis

300ml white wine

3 litres fish stock


1. Crush or chop the crab shells into small pieces
2. Heat the vegetable oil in a large saucepan and add the crushed shells
3. Cook over a medium heat for approximately 5 minutes, occasionally stirring
4. Add the vegetables and tomato paste and cook for a further 5 minutes
5. Pour in the pastis to deglaze
6. Then add the white wine and continue to cook on a medium heat and reduce the liquid by half
7. Next add the fish stock and simmer for the next 90 minutes
8. Afterwards, remove from the heat and blend the bisque mixture in a liquidiser – remembering to check the seasoning and add accordingly
9. Pass the blended bisque through a strainer and for an even smoother texture, pass the bisque twice through a fine chinois

You can reheat the bisque at the time you would like to consume and for an even richer taste, you can stir in a knob of unsalted butter and finish with a splash of cognac. The bisque can also be made into a delicious soup, perfect for New Year’s Day, simply freeze and save for another day.

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