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Lobster Bisque and Boudin Blanc - Chef Recipe by Tommy Prosser

Lobster Bisque and Boudin Blanc - Chef Recipe by Tommy Prosser



250 g lobster shell
100 g onion
125 g fennel
A clove garlic
50 g carrot
40 g Brandy
50 g tomato paste
25 g sugar
25 g white wine vinegar
250 g tomato passata
1/4 bunch tarragon
1/4 bunch thyme
1.25mL stock/water
250mL cream
100 g butter

Boudin blanc:

100 g raw prawn, raw lobster tail meat
15 g egg white
6 g salt
250 g cream
100 g cooked lobster tail, diced


10 g caviar
5 g chives
20 g karkalla
4 g ume sesame seed



Roast lobster shell for 20 minutes at 200 C. Deglaze with Brandy and flambé.

Dice and sweat vegetables over medium to low heat for 5-10 minutes until starting to break down. Add shells, tomato paste, herbs, sugar and vinegar.

Add stock and tomato passata, bring to boil and reduce by a third on medium heat. Blend with a stick blender, pass and bring back to boil. Add cream and reduce to the correct consistency and flavour.

When reheating, monte with butter.

Boudin blanc:

Blend prawn/lobster meat until smooth.

Add egg white and salt, blend for 20 seconds until combined. Add cream, pass through a drum sieve, taste and adjust seasoning if needed.

Mix through cooked dicked lobster meat and roll into sausages.

Simmer for 8 minutes until set. Leave to rest for 2 minutes, cut into shape and serve on top of bisque.

Garnish with caviar and chives.