We make our bisque from lobsters caught near the Danish island of Læsø. Seasoned stout adds depth to the taste of the bisque and it acquires an edge from the cold-pressed apple juice.

The bisque is complemented with Norway lobster tails and scallops that come in an individual compartment on top of the package.

The bisque has several possibilities of cooking; if you would like a creamy soup, heat it through with a little double cream. You can also reduce the bisque by half on a high heat. For a wonderful shellfish sauce, melt a knob of butter in the bisque. Or try the bisque as a stock for a risotto.

Prepare the bisque in a saucepan or directly in the container  in a microwave oven. Add the lobster tails and scallops 1-2 minutes before serving. 
Serve the bisque as a starter for 2 people and preferably with fresh bread.