• Carole J Martin

Maison Pebe Pan Fried Lobster, Sainte Agaune Saucisson and Lobster Bisque

Updated: Apr 28, 2020

Pan Fried Lobster with Saint Agaune and Lobster Bisque


For lobster See recipe for Lobster with Mango

Leftover lobster at room temperature

1 inch thick slice of Saint Agaune Saucisson (can be replaced with another air dried sausage, bacon lardons or air dried pancetta

Small bunch of parsley, finely chopped

Leftover stock from cooking the lobster

1 tablespoon tomato puree

Knob of butter

100ml single cream

Squeeze of a small lemon wedge


Add the lobster remnants to the water used to boil the lobster, slowly reduce down the liquid to 1 fifth of the volume. Strain through a fine sieve.

In a frying pan add the butter, on a low heat and pan fry the lobster and saint agaune for approximately 2 minutes, add the parsley.

Increase the heat to the reduce liquid and add the tomato puree and the cream, bring slowly to the boil, squeeze the lemon and once it has a creamy consistency pour in to a large brimmed bowl and then distribute the lobster and saint agaune between the two bowls.

Sprinkle some parsley on top

Et voila …

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