Ordered lobster just want to make some lobster bisque to make my next batch of more tasty prawn cracker!
Separate head and claws from tail, bake at 200˚C for 7 minutes, remove tail and claws (tail is medium rare and claw just cooked), bake the head for an extra 10 minutes to well cook tomally, extremely tasty.
To make lobster bisque, stir fry only the shells (no lungs/stomach) in butter until fragrant, deglace with brandy, add water to cover, simmer for an hour.
Sieve out shell, add tomato puree, coconut cream (easy to keep in pantry than fresh cream) and reduce, season with salt, chilli to taste.
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