Chef Name: Johnson Manjooran, Managing Director of Rainbow Steak House
• 300 gms lobster meat
• 1 cup of hot lobster stock
• 1/2 cups tomato paste
• 1/2 cups chopped onion
• 1 1/2 cups chopped celery, including leaves
• 1 1/2 cups chopped carrot
• 1 pinch thyme
• Parsley, for garnish
• 1/2 teaspoon saffron
• 2 tablespoons freshly ground black pepper
• 1/4 cup cornstarch
• Cooking cream for finishing
Method of Preparation:
1 Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters.
2 Place the lobster meat in boiling water, after the meat is cooked remove it from the water. Keep aside the lobster stock.
3 Sauté onions, celery, carrots, thyme, parsley and saffron in another pan. Add the remaining lobster stock, ½ cup of tomato paste and bring to boil. Let this simmer. Meanwhile, add the remaining ingredients.
4 Stir for another five minutes in a slow flame so that the bisque thickens.
5 Add corn starch to thicken the consistency and add salt to taste.
6 Finally, finish with cream and parsley and the chunks of boiled lobster meat
Founded in the UAE in 1978, Rainbow Steak House started as a catering service provider, later opening the doors of its first restaurant in 1990 in Sharjah’s Al Qasimia Street. In 2012, the restaurant opened its second outlet at Hamriya Port, Corniche Deira, Dubai.
Find out more at www.rainbowhospitalityuae.com.