Lobster Cappachino Recipe

Name: Lobster Cappachino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lobsters or 1 lb shrimp shells; 1 lb fish bones (from halibut, sea bass or any white fish); 1 large onion (coarse chopped); 2 stalks celery (coarse chopped); 2 carrots (coarse chopped); 2 bay leaves; 4 black peppercorns; 2 cups dry sherry; 2 tablespoons tomato paste; 1 cup heavy whipping cream; 1 tablespoon shrimp or 1 tablespoon lobster base; ½ cup chanterelle mushrooms (sliced fine) or ½ cup available mushroom (sliced fine); 1 cup asparagus (sliced on a 1 inch bias); sea salt; 4 cooked lobster claws (shelled, in tact); ½ cup foamed milk; grating fresh nutmeg

Servings: persons

1 lb lobsters or 1 lb shrimp shells
1 lb fish bones (from halibut, sea bass or any white fish)
1 large onion (coarse chopped)
2 stalks celery (coarse chopped)
2 carrots (coarse chopped)
2 bay leaves
4 black peppercorns
2 cups dry sherry
2 tablespoons tomato paste
1 cup heavy whipping cream
1 tablespoon shrimp or 1 tablespoon lobster base
½ cup chanterelle mushrooms (sliced fine) or ½ cup available mushroom (sliced fine)
1 cup asparagus (sliced on a 1 inch bias)
sea salt
4 cooked lobster claws (shelled, in tact)
½ cup foamed milk
grating fresh nutmeg

1
For Bisque.
2
Preheat oven to 400 degrees.
3
Roast the shrimp shells, celery, onion and carrot in a pan for 45 minutes then place them in a 4 quart stockpot.
4
Add the fish bones, onion, bay leaf and black peppercorns and cover with cold water.
5
Bring to a boil and reduce to a simmer.
6
Skim any impurities off the top as they occur.
7
After the stock has cooked for two hours remove it from the stove and strain it through a fine sauce strainer.
8
Return the stock to the pot and add the sherry and the tomato paste and allow to simmer for another twenty minutes.
9
Whisk in the lobster or shrimp base and then the whipping cream and allow to simmer for an additional five minutes then set aside till ready to serve.
10
Just prior to service add the prawns, mushrooms and asparagus and allow to poach for 3 to 4 minutes or until the prawns are just barely poached through.
11
Adjust the flavor with kosher salt if necessary.
12
For the Cappuccino.
13
In four, warm demi-tasse cups place the lobster claw, ladle the bisque over it and top with a dollop of the milk foam.
14
Grate whole nutmeg over the milk foam.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb lobsters or 1 lb shrimp shells, 1 lb fish bones (from halibut, sea bass or any white fish), 1 large onion (coarse chopped), 2 stalks celery (coarse chopped), and more.

Yes, Lobster Cappachino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Cappachino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions