James martin lobster bisque recipes

Crab and lobster bisque with red mullet

Heat the olive oil and sweat the onion, fennel, garlic, star anise, tomato puree, crabs and lobster shells for 5 minutes. Pan fry the red mullet skin side down for 2 minutes then turn over for 1 minute, Add the lobster meat, squeeze over the lemon juice and season with salt and pepper. 1 cooked lobster, shells and meat separated