Lobster Bisque - The Easy Way!

Making a bisque of this calibre from scratch, is a time-consuming labour of love. If you love a rich and velvety indulgence of a bisque, brimming with a depth and intensity of flavour only achieved by a dedicated culinary artist in pursuit of excellence, but don't enjoy all the chopping, reducing and straining that this entails, simply open a perfectly sized pouch of Chef Adam's finest and warm it through. Simple!

  • Dish Type: Starter
  • Serves: 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: French


  • 400g Pouch of Cornish Lobster Bisque
  • 2 x Artisan Bakery Bread Rolls


  • Fish
  • Crustacea
  • Shellfish
  • Celery
  • Milk
  • Sulphites
  • Wheat (Gluten)


  1. Pre-heat oven to 120°C and warm the Bread Rolls therein.
  2. Empty Lobster Bisque into a saucepan and warm through.
    DO NOT allow it to BOIL! Because of the nature of its make-up, some separation of the Bisque may occur in transit. Gently shake the contents to re-combine the bisque before emptying into the pan. This dish is not suitable for microwave cooking.
  3. To serve, simply divide the bisque into two bowls and accompany with the warmed bread.

Nutrition per serving

  • Per 100g 656cal / 2774kj
  • Fat 31.6g
  • Saturates 16.8g
  • Carbs 64.0g
  • Sugars 8.9g
  • Protein 26.2g
  • Salt 0.87g