The lobster bisque makes more than you need but the remainder can be frozen for another use.
Check out our review of Mary's Underground.
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
Dried and ground kutjera, anise myrtle and Geraldton wax leaves are available from native produce suppliers such as outbackchef.com.au. Ask for fresh and clean lobster shells, and remove the head from shells before cooking.RSPCA Australia's advice for killing crustaceans humanely is to render them insensible by placing them in the freezer (under 4°C) until the tail or outer mouth parts can be moved without resistance; crustaceans must then be killed quickly by cutting through the centreline of the head and thorax. For crabs, insert a knife into the head. This process destroys the nerve centres of the animal.