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Lobster & Greencastle Crab Bisque with Scallops

Thu, 17 October 2019

Lobster & Greencastle Crab Bisque with Scallops

Serves 4

Ingredients

12 large king scallops, trimmed

25g unsalted butter, chilled and diced

12 large peeled Dublin Bay prawns

sunflower oil, for frying

For the bisque:

50g unsalted butter, chilled and diced

1 small onion, diced

1 carrot, diced

1 celery stick, diced

1/2 small fennel bulb, diced (fronds reserved for garnish)

225g Dublin Bay prawns shells, roughly chopped

1 crab shell, roughly chopped

1 lobster shell, roughly chopped

1 fresh bouquet garni

4 ripe tomatoes, quartered

4 tbsp Cognac

2 tsp tomato puree

150ml dry white wine

300ml fish stock

Sea salt and freshly ground black pepper

Micro chervil sprigs, to garnish

Method

1. First make the bisque, eat half of the butter in a large pan and stir in the vegetables. Add the prawn, lobster & crab shells and bouquet garni, then cover and cook for 10-15 minutes until the vegetables are softened.

2. Add the tomatoes and cook for 5 minutes, then increase the heat and pour in the Cognac to reduce right down. Add the tomato puree, wine and stock. Bring to a simmer, then cook gently for 30 minutes until slightly reduced. Season to taste. Pass through a fine sieve into a clean pan and simmer until reduced to a sauce consistency. Whisk in the rest of the butter before using.

3. Heat a frying pan over a medium to high heat. Season the scallops. Add a knob of the butter and then sauté the scallops for 1 minute on each side until golden – you may have to do this in batches depending on the side of your pan. Leave to rest in a warm place while you cook the remainder

4. To cook the prawns, wipe out the frying pan and add the sauté the prawns in a little oil and the butter for 2-3 minutes until tender, seasoning with salt and pepper.

Heat two frying pans and add a little vegetable oil to both. Season the scallops and add to one of the heated frying pans. Fry the scallops until golden, then turn over and add in the lemon juice and rest of the butter. Baste with the frothing butter for 20 seconds and remove to a plate lined with kitchen paper.

5. Spoon some of the bisque into each wide rimmed serving bowl and add the cooked  scallops and Dublin Bay prawns. Garnish with the micro chervil sprigs to serve.