Lobster Bisque with Puff Pastry and Cotswolds Butter




This luscious lobster bisque  is enhanced by using locally churned Cotswold Butter which is available at many Cotswold farmer’s markets. Below is the link to farmer’s markets in the region. This link and other useful foodie information appear in the Travel Guide of my book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage. (Available on Amazon in Paperback, Kindle and Audio Book)


Serves 4

2 each 1¼ to 1½ lbs. live lobster
6 cups Water
2 cups Dry white wine
2 cups Fish stock
½ cup Melted butter, salted (Cotswold if possible)
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
¼ tsp. Ground red pepper
1 cup Heavy cream

Ready-made puff pastry
1 Cotswold egg
1 tbls cold water

1.Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
2.Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
3.Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
4.Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
5.Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
6.Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
7.Add the cognac (or brandy) and cook until the alcohol has evaporated.
8.Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9.Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
10.Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
11.Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.


To add puff pastry:
Allow bisque to cool over night
Pre-heat oven to 350F/200C/180C fan/gas 6
Fill ramekins almost to the top with the cooled bisque (if filled to the
top, the bisque will wet the pastry and prevent it from rising)
Roll out a square of puff pastry to overlap the ramekin by an inch or so
Brush pastry with a mixture of egg beaten with a tbls of water
Place ramekins in oven for 20-30 minutes or until pastry is puffed up and browned

Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order


A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.

Visit the Cotswolds for Lamb in Puff Pastry


Cotswold Lamb in Puff Pastry Recipe

In Metric and Imperial measures
Serves 6-8


2 (8-ribs) rack of lamb trimmed of all but a thin layer of fat.
Use Cotswold Lamb if possible
1 package of ready-made puff pastry
¾ teaspoon black pepper
2 tablespoon olive oil
1 egg. (Use Cotswold egg if possible)

2 tablespoons olive oil
4 cloves of chopped garlic
2 teaspoons finely chopped rosemary
1 ½ teaspoon salt


Preheat oven to 350F/200C/180Cfan/gas 6

Prepare seasoning
Add the garlic, salt and rosemary to 2 tablespoons olive oil,
mix ingredients together, mashing the garlic so that it blends with the oil.
Set aside.



Prepare lamb:
Heat 2 tablespoons olive oil in a skillet over high heat until hot
Meanwhile, pat lamb dry and rub meat all over with salt and pepper.
Brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch.
Divide each rack into 4 double chops
Transfer racks to a roasting pan.
Spoon the seasoned oil over the lamb racks
Place racks in preheated oven and bake for 40 minutes


Puff Pastry
As the lamb cooks roll out puff pastry to approximately ¼ inch (.75 cm) thick.
Cut the pastry into 8 rectangular sections of 3 x 5 inch (7.5×12.5cm) each
Beat the egg in a bowl with a dash of water.

After 40 minutes remove the racks of lamb from the oven
Place one section of pastry on each pair of chops and
brush with the beaten egg mixture
Decorate the top with extra bits of puff pastry
Return the lamb to the oven and cook for 25-30 minutes
or until the pastry is golden brown and puffed.
Remove from the oven and let stand for 10 minutes
Season with salt and pepper to taste and serve.


Cotswolds Memoir_DizWhite

New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order


A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.