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Lobster Bisque

This can be the elevation you're looking for on that at home date you plan to have. This Lobster Bisque is amazing and will show your date exactly how much they are appreciated. Fresh poached lobster tail in a traditional cream-based soup. Made with the rich stock that is extracted from the lobster shells this is surely a treat they won't forget. 




  • 2 onions 
  • 3 stalk celery
  • 1 carrot
  • 1 orange or red bell pepper 
  • 1 cp Sherry
  • 2 tbs tomato paste 
  • 2 lobsters 🦞 
  • 1 pt. heavy cream 
  • 1 stick butter
  • 3 tbs flour
  • paprika 
  • thin sliced chives for garnish 
  • olive oil for garnish 


  1. Start by preparing lobster. The most humane way to work with a live lobster is drive the tip of your knife through the head in between the eyes. After that the tail can be detached and you can use a kitchen shears to open. I left the claw meat in the shell but removed the bottom half of shell for a nice garnish at the end. There is also a lot of meat in the knuckles and upper body. Once the meat is separated place in refrigerator until we’re ready. Rough chop as best as you can the remaining shells. 
  2. Time to make stock. To a stock pot add all lobster peelings. 1 rough cut onion, celery stalk and carrot. Cover in cold water and bring to boil. Reduce this by half. It’ll take a little upwards of an hour. 
  3. While the stock is cooking you can small dice the other onion, celery and pepper. Mince the garlic.
  4. Once the stock is reduced strain through a fine sieve or a colander lined with cheese cloth. 
  5. Melt butter in a sauce pot and add in onion, celery and pepper. Cook down until onions are translucent. Add garlic at end. 
  6. Add in flour to make a white roux. Stir well and cook 7-10 minutes. 
  7. Start to layer you’re seasoning by adding 2 tsp Italian seasoning, 1 tsp chili flakes and some creole seasoning.
  8. Add in tomato paste to lightly toast. 
  9. Deglaze pan by adding in sherry making sure to scrap anything off the bottom. 
  10. Cook for 5 minutes and add in stock. Bring back to simmer and add heavy cream. Cook for 30 minutes. Taste and season as needed with salt and pepper. Add paprika if a deeper red is desired. 
  11. Using a stick blender purée soup until smooth. You can use a traditional blender if that’s all you have. 
  12. Once the soup is smooth rough chop lobster meat and add it in to poach. Also add the claws that were reserved. 
  13. You can serve table side for a beautiful presentation. I toasted up some points and topped with olive oil and chives. Enjoy!!
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