Lobster Bisque, A Class Act

Lobster Bisque

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  • 1 cup diced carrots
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 2 cloves garlic minced
  • 1/4 cup zucchini finely chopped
  • 2 dried bay leaves
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Pinch of salt and white pepper
  • 1/2 tsp worscesterchire sauce
  • 1/2 tsp sriracha sauce
  • 1 tbsp butter
  • 3 tbsp evo oil
  • 1/4 cup dry white wine
  • 3 1/2 cups fish broth
  • 1.5 lb Caribbean lobster tail


  • 1 cup pureed San Marzano tomatoes
  • 1/2 cup heavy cream


  • 4 tsp salsa verde (parsley, olive oil, garlic, salt and pepper)



  1. In a large soup pot or crock pot drizzle in evo oil, and toss in butter.
  2. Throw in carrots, celery, onion, zucchini, and garlic.
  3. Season a bit with salt and pepper.
  4. Sautee for about 5-6 minutes until vegetables soften.
  5. Add in bay leaves, onion powder, paprika, worcestershire sauce, salt, white pepper, and finally sriracha.
  6. Place in lobster tail and gently mix with vegetables.
  7. Cook for another 1 minute and then pour in white wine.
  8. Deglaze for 1 minute, then add in fish broth.
  9. After 8-10 minutes of simmering take out lobster tail, it should have turned a nice orangey red color.
  10. Take flesh out of tail and set aside.
  11. Place shell back into broth along with pureed tomatoes.
  12. Let this simmer on low heat for about 1 hour.
  13. Take shell and bay leaves out.
  14. Puree mixture with a hand blender till nice and smooth.
  15. Add in heavy cream and stir.
  16. Let this simmer for about 1 minute.
  17. Cut up lobster tail into bite size pieces.
  18. Take bisque of stove top and add lobster bits.
  19. Cover and let sit for about 2-3 minutes.
  20. Uncover and ladle into bowls.
  21. Garnish with some nice drops of salsa verde.
  22. Ready to serve!
  23. Enjoy!
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