Step 1

Prep your lobster: To prep your lobster, you can do 1 of 2 things: you can either cut each tail completely in half, or you can just cut a straight line down the center of each tail with kitchen shears, and using your hands pull either side of the shell back a bit to expose the meat (this will make it easier to remove afterward). I find it easiest to remove the meat if I cut them completely in half. I've found that the best way is to cut the same straight line down the back of the tail with my kitchen shears, then using my chef's knife I cut through the entire tail the rest of the way.

Step 3

Instant Pot Instructions:Turn on the saute function on your Instant Pot and add 1 cup of broth to the pot. Once the broth starts to boil, add your lobster tails and cook for 3-4 minutes or until the shells have completely turned red and the meat is fully cooked. Then remove the tails from the pot and remove the meat from the shells and chop the lobster meat. Refrigerate until needed.

Step 5

Using a fine-mesh strainer (or even a coffee filter), strain the remaining broth into a 2-cup or larger measuring cup, adding more broth until it is filled to the 2 cup mark.

Step 7

Give your pot liner a quick rinse and spray the bottom of the inside with olive oil cooking spray. Put back on saute. Once hot, add the carrots, onions and celery, seasoning with 1/4 tsp salt and as much black pepper as you like. Let the veggies sweat for about 5 minutes, stirring every now and then, then add the minced garlic and let cook a minute more.

Step 9

Stir in the dry sherry and let the alcohol cook out for 2-3 minutes. Next add the tomato paste, stirring into the veggies until well distributed, then stir in the 2 cups of broth. Cover with the Instant Pot lid, turn off the saute mode and press the manual (or pressure cook) button and set for 8 minutes. Once it's finished cooking, you can immediately release the pressure.

Step 11

Carefully pour or ladle the contents of the Instant Pot into a blender (depending on the size of your blender you may need to do two batches, mine was big enough that I didn't have to though) along with the coconut milk and 1/16 tsp cayenne pepper (or you may want to start with less) and blend for several minutes or until completely smooth. Check seasonings, if you want to add the extra salt or more cayenne, do that now. Also if you want your bisque a little thinner, you can also add a little broth and blend again (we love it exactly as written, but everyone is different). Pour the contents back into the Instant Pot, add the chopped lobster and heat on saute mode until heated through (just a minute or two will do it). Serve with some chopped chives if you like!

Step 13

Stovetop Instructions: In a medium pot, bring 1 cup of broth to a boil, then add your lobster tails and cook for 3-4 minutes or until the shells have completely turned red and the meat is fully cooked. Remove the tails from the pot, remove the meat from the shells and chop the lobster meat. Refrigerate until needed.

Step 15

Using a fine-mesh strainer (or even a coffee filter), strain the remaining broth into a 2-cup or larger measuring cup, adding more broth until it is filled to the 2 cup mark.

Step 17

Give your pot a quick rinse and spray the bottom of the inside with olive oil cooking spray. Heat to medium heat, then add the carrots, onions and celery, seasoning with 1/4 tsp salt and as much black pepper as you like. Let the veggies cook until softened, stirring every now and then, then add the minced garlic and let cook a minute more.

Step 19

Stir in the dry sherry and let the alcohol cook out for 2-3 minutes. Next add the tomato paste, stirring into the veggies until well distributed, then stir in the 2 cups of broth. Put a lid on your pot, but put it askew (this will keep it from boiling over while keeping it from cooking down too much). Cook for around 20-25 minutes or until the veggies are so soft that you could easily smash them with a fork (we want to make sure the bisque is super smooth!).

Step 21

Carefully pour or ladle the contents of the pot into a blender (depending on the size of your blender you may need to do two batches, mine was big enough that I didn't have to though) along with the coconut milk and 1/16 tsp cayenne pepper (or you may want to start with less) and blend for several minutes or until completely smooth.

Step 23

This should make about 5 1/2 cups broth, but because in the stovetop version it may cook down a bit, you may need to add a little extra broth at the end to thin it out some to get that 5 1/2 cups.

Step 25

Check seasonings, if you want to add the extra salt or more cayenne, do that now. Pour the contents back into the pot, add the chopped lobster and heat through until everything is just hot. Serve with some chopped chives if you like!