Lobster Bisque

Yield 8

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  • 4, 8 oz. lobster tails
  • 1/2 teaspoon saffron
  • 8 cup seafood stock
  • 4 cup heavy cream
  • 2 cup carrots chopped
  • 1 cup Sherry
  • 2 cup celery chopped
  • 4 tablespoon tomato paste
  • 2 cup yellow onion chopped
  • 1 stick butter
  • 3 cloves garlic minced salt and white pepper to taste
  • 1/4 cup flour


  1. Fill a stockpot with water, bring to a boil and add lobster tails. Cook until shells turn red and meat is just cooked, about 7-10 minutes.
  2. Cut down back of shells and remove tail meat, chop into small pieces and reserve.
  3. In another pot over medium heat, melt butter, add: carrots, celery, and onion; cook until vegetables begin to brown, add garlic, tomato paste, and flour, cook until vegetables turn dark brown.
  4. Add stock, scraping up brown bits from bottom of pan. Reduce by half.
  5. Puree vegetable mixture; return this to the liquid and add cream and sherry, then reduce this by 1/3, or until bisque coats the back of a spoon
  6. Add reserved lobster meat and season with salt and pepper.