BOB’s Lobster, Bermondsey’s critically acclaimed, best-loved and great fun seafood restaurant and bar, has now added a handful of brand-new winter warmer shellfish dishes to its already delicious menu.
Now there are a few very welcome additions to ease us through those tough late winter months with the showstopper being BOB’s seafood pot pie: buttery puff pastry covering a pot pie crammed full of scallops, tiger prawns, haddock, mussels and fresh peas in a creamy lobster bisque-based sauce, a real hero of a dish.
BOB’s Lobster bisque has gone through a certain transformation and instead of being made the American way which can be a little heavy with its flour base it is now French to a T, silky and packed full of sweet shellfish flavours married with good Cognac and a glug of cream. Scallops with cauliflower puree, sautéed mushrooms and bacon and Oysters Rockefeller with creamed spinach and sweet herbs and kale are also not to be missed. Finally, there’s a punchy little number added to the dessert offering: Negroni Jello with whipped cream.