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recipe • Fish / Shellfish

West Cork lobster with coral and seaweed, green onion, and lobster bisque

Our talented top chef Rob Krawczyk from restaurant Chestnut in Cork shared one of his favourite recipes with us. Following it step by step, you can easily recreate it and surprise your guests at home. In this exclusive recipe, he shows you how to conjure up a local Irish dish: West Cork lobster with coral and seaweed, green onion, and lobster bisque.

West Cork lobster with coral and seaweed, green onion, and lobster bisque

To begin, get your charcoals lit so they will be nice and hot when required later on.  

Bring a pot of salted water to a boil. Fill up a container, large enough to hold the lobsters, with water, ice, and salt. Set aside the iced water bowl. Place your two lobsters in the boiling water for 1 minute and 40 seconds to blanch them. Once the time is up, remove and immediately place both lobsters in the iced water until fully chilled.  

In a separate pot, place water and salt and bring to a boil. Add your green onions to blanch. This will take about 2 to 3 minutes depending on size. Set aside to cool. Take your fennel, rosemary, thyme, and garlic. Split the garlic bulb down the middle. Add a good pinch of salt and 6 peppercorns, roughly chop and set aside in a bowl.  

Once the lobsters are cool, remove them from the ice water and set them aside to drain excess water off. Place a towel over your chopping board. Remove the claws from the lobster and reserve them for your liking later. Take the lobster body and remove the tail from the head carefully by moving the body from side to side.   

Also, carefully remove the coral, which is the dark green part and set it aside in the fridge for later. Place the tail sideways on your chopping and place another tea towel over the top of your lobster tail. With the palm of your hand, place it on top of the lobster and firmly press down until you hear a crack. Break the shell away from one side and until the tail is removed. Set the tails aside in the fridge.   

Reserve all of your lobster shells for the lobster sauce. Place the shells in a bowl with a splash of olive oil and the chopped herbs and fennel and cook all out slightly until they simmer a little in the pot. Next, add one liter of water and the tomato puree to this mixture. Leave to simmer for one hour.   Meanwhile, you can whip up the seaweed butter. In a small bowl, mix your seaweed, butter, and coral until smooth. This needs to be done at room temperature.  

Once the lobster stock is ready, strain off the liquid, and place the stock into a pot. Add your cream and reduce it by around half to taste. Place the lobster over the coals and baste with the lobster butter and cook. This will take about 3 to 4 minutes until it is warm inside. Cut your onion in four and chargrill it with a little olive oil.   To serve, place the lobster on the chopping board and slice widthways carefully. Then place the halved lobster on a plate, together with the grilled onion, and finish with the sauce and a little olive oil. Garnish with seasonal herbs.

2 Lobsters, alive
2 Green onion
1 Fennel
50 g Tomato paste
3 sprigs Rosemary
1 small bunch Thyme
1 bulb Garlic
225 g Butter
50 g Seaweed (fresh or dried)
150 ml Cream
Olive oil

Enjoy with a glass of Pommery Grand Cru Royale Champagne!

Rob Krawczyk

Restaurant Chestnut