Lobster Bisque

How to make a Lobster Bisque.

Ingredients: Serves 4

  • 4 lobster tails
  • 1 lobster claw
  • 1 cup of carrots, chopped
  • 1 medium-sized white onion
  • 2 stalks of celery
  • 5 cloves or garlic
  • 2 tablespoons of butter; 1 teaspoon of butter (separated)
  • 1 tablespoon of extra virgin olive oil
  • 6 sprigs of thyme
  • 1 Tablespoon of chopped tarragon (plus extra for toppping)
  • 2 Tablespoons of tomato paste
  • 1 packet of Goya chicken buillion powder
  • 1 Tablespoon of black pepper (plus extra)
  • 1 teaspoon of cayenne pepper
  • 1 1/4 cup of dry white wine
  • 3 tablespoons of all purpose flour
  • 1 pint of heavy cream
  • 5 cups of water
  • sea salt


  1. Prepare the lobster tails by using kitchen shears to split each lobster tail along its shell from the front of the tail straight to the back.
  2. Use your fingers to separate the lobster meat from the shell.
  3. Then, using your forefinger and middle finger, separate the lobster meat from the underside of the shell and remove the lobster meat.
  4. Set the lobster shells aside, but do not discard them.
  5. In a large saucepan, bring 5 cups of water and 1 teaspoon of sea salt to a boil.
  6. Add in the lobster meat, shells and lobster claw.
  7. Allow the meat to boil for five minutes or until the shells are bright red, then remove all lobster meat and the lobster claw from the water and place them onto a cutting board.
  8. Turn the saucepan down to a simmer, cover the saucepan and allow the shells to simmer for about 15 minutes to build the lobster stock flavor profile.
  9. Then, chop the lobster meat into large chunks and in a small bowl lightly season with 1 teaspoon of butter, a pinch of salt and cracked black pepper to taste.
  10. Leave the lobster claw intact, you won’t need it until the end of the recipe.
  11. Finely chop the carrots, onion, celery and garlic.
  12. In a large dutch oven, melt the butter and heat the oil.
  13. Add in the carrots, onion, and celery and stir for about 2-3 minutes or until the onions are translucent.
  14. Then add in the garlic, tarragon and thyme and stir until fragrant.
  15. Add in the tomato paste and stir until thoroughly mixed.
  16. Then stir in the chicken bullion powder, black pepper and cayenne pepper until thoroughly mixed in.
  17. Add in the flour and stir until the mixture becomes like a paste.
  18. Add in the wine and stir.
  19. Allow to simmer until the liquid is reduced by about half.
  20. Then pour the water from the lobster stock into the dutch oven, give the liquid a few stirs, cover and allow to simmer for about 15 minutes.
  21. Turn off the stove.
  22. Pour all of the dutch oven contents into a blender and blend until smooth.
  23. Be sure to remove the center piece from the blender cover so that the steam can escape.
  24. Then return the liquid to the dutch oven on a low simmer and stir in the heavy cream.
  25. Then stir in the lobster chunks.
  26. Crack open the lobster claw, remove the meat and rough chop the meat into large chunks.
  27. Ladle the bisque into serving bowls, top with claw meat, garnish with fresh tarragon and enjoy.
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