For an even richer flavor, consider using homemade lobster stock. If using vanilla bean, scrape the seeds carefully to extract maximum flavor. Adjust the amount of cayenne pepper to your preferred level of spice.
Lobster-Vanilla Bean Bisque
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS6
Indulge in the unexpected symphony of flavors in this Lobster-Vanilla Bean Bisque, where the sweetness of vanilla enhances the rich, briny essence of lobster, creating a luxurious and comforting culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol105 mg
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Fiber2 g
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Protein27 g
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Saturated Fat5 g
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Sodium669 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Lobster: Fill a large bowl with ice water. In a 6- to 8-quart pot, bring 6 cups water, tarragon, thyme, bay leaf, and salt to a boil over medium-high heat. Add lobster tails. Return to a boil; reduce heat to medium. Simmer until shells turn bright red and meat is tender (6 to 10 minutes). Remove tails and immediately plunge into the ice water.
02
StepInfuse the Stock: When cool enough to handle, remove meat from shells. Return shells to pot. Simmer, covered, over medium heat to develop flavor (about 30 minutes). Note: The stock may turn a green color from the herbs – this is normal.
03
StepChill the Lobster: Meanwhile, coarsely chop lobster meat. Chill, covered, until ready to use (up to 3 days).
04
StepStrain the Stock: Strain 4 cups of the stock through a fine-mesh sieve into a large glass measuring cup; discard solids.
05
StepSauté Aromatics: Melt butter in the same pot over medium heat. Cook onion, carrots, and celery, stirring frequently, until tender (about 10 minutes). Stir in garlic; cook until fragrant (about 1 minute).
06
StepCreate the Roux: Stir in flour to coat vegetables. Add wine and tomato paste. Cook, stirring frequently, until mixture is combined. Stir in stock; cook over medium-high heat until mixture is bubbly. Cook mixture, stirring frequently (2 minutes more).
07
StepFinish the Bisque: Stir in lobster meat, half-and-half, vanilla bean paste, and cayenne. Cook until heated through (about 2 minutes). Garnish servings with fresh tarragon and thyme.
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RECIPE REVIEWS
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Please Rate
Estella Homenick
Jul 2, 2025Next time, I might try using lobster stock instead of water for an even richer flavor.
Isobel Kilback
Jul 2, 2025The recipe was easy to follow, and the bisque turned out perfectly. I will definitely be making this again.
Eleanore Nicolas
Jul 1, 2025I've never made bisque before, and this recipe made it seem so approachable. Thank you!
Nestor Moore
Jul 1, 2025I was a little skeptical about the vanilla, but it works so well! My family loved it.
Claudie Lockman
Jul 1, 2025I added a splash of sherry at the end for extra depth of flavor.
Bert Murraylindgren
Jul 1, 2025This bisque is absolutely divine! The vanilla adds such a unique and unexpected touch.
Dawson Roberts
Jul 1, 2025Be careful not to overcook the lobster meat in the last step. It can get tough if it's heated for too long.
Creola Reinger
Jun 30, 2025The hint of cayenne is perfect! It adds a nice warmth without being overpowering.