How to Make Gourmet Lobster Bisque at Home (Surprisingly Easy)

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.

Purchase baby lobster tails and cook them, saving the shells for the bisque.

Freeze the lobster tails in a Ziploc bag to aid in breaking them up later.

Open the Ziploc bag and pound the lobster shells to break them into smaller bits.

Add the lobster shells to the Instant Pot along with 2 cups of heavy whipping cream.

Pour in dry white wine to the measuring cup to collect residual cream, then add to the pot.

Add 1/2 cup of sliced yellow onion, a sprig of fresh tarragon, and 2 tablespoons of tomato paste to the pot.

Sprinkle a pinch of cayenne over the ingredients in the pot.

Secure the lid on the Instant Pot and set to pressure cook for 45 minutes on high.

After cooking, perform a natural pressure release for about 20 minutes.

Stir the mixture to incorporate the tomato paste into the broth.

Use tongs to remove large pieces of onion, lobster, and tarragon from the pot.

Strain the mixture through a fine mesh strainer into a saucepan to remove debris.

Place the strained liquid on the stovetop and reduce by about a third over medium heat for about 20 minutes.

Warm the cooked lobster tails in a sous-vide setup at 125 degrees Fahrenheit.

Taste the bisque and add 1 tablespoon of red wine vinegar to brighten the flavor.

Add a generous pinch of sea salt to the bisque.

Sprinkle 1/4 teaspoon of xanthan gum over the bisque and use an immersion blender to emulsify the fat back into the soup.

Coarsely chop the warmed lobster tails and divide them between two bowls.

Warm the bowls in the sous-vide to keep them hot while serving.

Ladle about 2/3 cup (150 mL) of bisque into each bowl over the lobster.

Serve the bisque hot, optionally garnishing with fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens