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Start by boiling lobster tails for for about 3-4 minutes, long enough until shells turn slightly red. Let it cool.
Once cool, remove lobster tails from the pot and reserve the stock.
Place the tail on its side on counter and use both hands to press down on the tail until the shell cracks. Then hold the tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way it works.
Return the lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
While the stock is simmering, chop the lobster meat into bite-sized pieces. Chill until ready to be used.
When ready, strain the shells from the stock and reserve the lobster stock.
Add olive oil to a medium-sized saucepan over medium-high heat. Saute onion and garlic, celery, and thyme and cook for about 4-5 minutes.
Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika, and white pepper. Cook for about a minute.
Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
Add cream and butter – let it melt, then remove from stove.
Add to a blender and puree. Puree in batches – it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.
Season with salt and cayenne pepper to taste, if desired.
Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat, season with creole seasoning lightly, and saute for about 2 minutes or until warmed through.
Top individual bisque with lobster and serve immediately.