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  • 4 pcs lobster, fresh and alive
  • 3 liters of water
  • 250 ml  white wine vinegar
  • 60 g rock salt
  • 100 g of butter (for the lobster)
  • A bundle of fresh herbs as thyme, sage, majoran, tarragon
  • 80 g chopped celery
  • 80 g chopped carrot
  • 80 g chopped native shallots
  • 30 g chopper garlic
  • 70 g extra virgin olive oil
  • 125 ml brandy
  • 15 g butter (for the bisque)
  • 150 g roughly chopped canned tomato
  • 10 g raw rice
  • 100 g of creme fraiche
  • Few sprouts of Micro greens


  1. Place the lobster in a bowl.
  2. In a sauce pan, boil 3 liters of water; add the white wine vinegar and rock salt.
  3. Pour the boiling water into the bowl to steep the lobster for 2 minutes (cooking the lobster meat just enough to get it out of the lobster shell). Let it cool in ice water and shuck them from the shell.
  4. Melt the butter for the lobster in bain-marie, and keep it warm. Season and infuse with half of the herbs mixture. Let the lobster sit for about 6 minutes in the herbed butter, do not overcook.
  5. In a baking tray, put the extra virgin olive oil, the vegetable, the lobster shell and the brandy.  Toast the lobster shell in the oven until ready.
  6. In a pot add butter for the bisque, the lobster shell and the vegetables. Sauté and add tomato, rice and the remaining herbs. Season with rock salt. Cover with water and simmer for about 3 hours.  Then blend and strain more then once to make the bisque smooth.
  7. Season the bisque, and simmer again. Add some cream and take off the heat.
  8. In a bowl add the poached lobster tail, a quenelle of crème fraiche and toss some micro, pour the lobster bisque in the bowl.

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(63 2) 633 8888 ext. 2922


Second Floor, Tower Wing

Operating Hours

11.30am - 2.30pm (Monday to Friday)

6.00pm - 10.30pm (Daily)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Paparazzi.