Jersey Royal Potato and Jersey Lobster Bisque

A rich and creamy bisque showcasing the delicate flavors of Jersey Royal potatoes and fresh Jersey lobster. This dish celebrates the best of Jersey's local ingredients, from creamy milk to sweet seasonal produce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£11.89/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Peeled and roughly chopped)

£3.50

1kgJersey Lobster(Cooked, meat removed and reserved, shells reserved)

£35.00

50gJersey Butter(Unsalted)

£1.20

1mediumOnion(Finely chopped)

£0.30

1mediumCarrot(Finely chopped)

£0.20

1stalkCelery(Finely chopped)

£0.25

2clovesGarlic(Minced)

£0.15

2tablespoonsTomato Puree

£0.10

125mlDry White Wine(Optional)

£1.50

1.5LFish Stock(Or good quality vegetable stock)

£2.50

250mlJersey Full-Fat Milk

£0.40

100mlDouble Cream(Optional, for extra richness)

£0.80

2sprigsFresh Thyme

£0.50

1 Bay Leaf

£0.10

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

1tablespoonFresh Parsley(Chopped, for garnish)

£0.30

1smallJersey Apple(Optional, diced for garnish)

£0.60

Total Cost

£47.55

£11.89 per serving

Instructions

1.
Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook until softened, about 8-10 minutes.
2.
Add the garlic and tomato puree, and cook for another minute, stirring constantly.
3.
Add the lobster shells (broken into smaller pieces), Jersey Royal potatoes, white wine (if using), fish stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are very tender.
4.
Remove the thyme sprigs and bay leaf. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Be cautious when blending hot liquids.
5.
Strain the bisque through a fine-mesh sieve to remove any remaining solids. This will ensure a silky smooth texture.
6.
Return the strained bisque to the pot. Stir in the Jersey milk and cream (if using). Heat gently over low heat, being careful not to boil.
7.
Season with salt and pepper to taste.
8.
Gently fold in most of the cooked lobster meat, reserving some for garnish.
9.
Serve hot, garnished with the remaining lobster meat, chopped fresh parsley, and a few diced Jersey apple (if using).

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My Notes

Nutrition Information

Nutrition per serving (700g)

785 kcal / 3284 kJ

Carbs

48g

18% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

14 g

16% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a deeper lobster flavor, roast the lobster shells in the oven at 200°C (400°F) for 10-15 minutes before adding them to the soup.

If you don't have fish stock, you can use vegetable stock or even water. However, fish stock will provide a richer flavor.

Adjust the amount of milk and cream to achieve your desired consistency.

The bisque can be made ahead of time and reheated gently before serving. Add the lobster meat just before serving to prevent it from becoming tough.

Cooking Equipment

Large pot or Dutch oven

Blender or Immersion blender

Fine-mesh sieve

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper lobster flavor, roast the lobster shells in the oven at 200°C (400°F) for 10-15 minutes before adding them to the soup.

If you don't have fish stock, you can use vegetable stock or even water. However, fish stock will provide a richer flavor.

Adjust the amount of milk and cream to achieve your desired consistency.

The bisque can be made ahead of time and reheated gently before serving. Add the lobster meat just before serving to prevent it from becoming tough.

Jersey Royal Potato and Jersey Lobster Bisque

Ingredients

Instructions