Rich and Creamy Lobster Bisque Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Bring the water to a boil in a saucepan.

Once boiling, add the lobster tails and cook for about 5 minutes until the shells are red and the meat is done.

Remove the shells from the water and reserve the water.

Remove the meat from the shells and set it aside.

Heat the oil or butter over medium-low heat in a large pot or Dutch oven.

Add the lobster tails, onion, carrots, celery, and garlic and sweat the vegetables for about 10 minutes until they become glossy and begin to soften.

Add the brandy, Pernod, tarragon, bay leaves, and peppercorns and turn the heat up to medium.

Simmer for about 5 minutes until the liquid is almost completely reduced.

Add the reserved water and clam juice to the pot and bring to a boil.

Boil for about 10 minutes until the carrots are soft enough to cut with a butter knife.

Remove the lobster tails, tarragon stems, and bay leaves and blend the mixture with an immersion blender until smooth. (Alternatively, transfer the contents to a blender.)

Once blended, return the contents to the pot.

Bring the mixture back to a low simmer over medium heat and add the tomato paste, heavy cream, and cornstarch slurry. (If the mixture is already very thick, continue without cornstarch.)

Stir the bisque until it's smooth and creamy. (If needed, thin using water or clam juice.)

Season to taste with salt and pepper.

Return the reserved lobster meat to the soup to warm through.

Sprinkle the top with tarragon and a drizzle of heavy cream as desired, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens