Step 1

In a large sauce pot over medium heat, add bacon, then onions, and cook for 5 minutes until onions are soft and bacon is crispy, then remove bacon (set aside), add arrowroot flour slowly and mix for about 1 minute.

Step 2

Add clam juice, stock, tomato paste, and heavy cream, and bring to a simmer, then reduce to medium-low and let simmer for about 10 minutes until thickened, stirring often.

Step 3

If you want a smooth bisque, you can skip the immersion blender and simply add the lobster and bacon, but to get that rich bacon lobster bisque flavor it’s recommended that you blend. Try it both ways if you’re not sure! Keep in mind, I like my orange juice with HIGH pulp.