crustacean

Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish

Grilled lobster tails with lemon & herb butter

lobster tails, defrosted if frozen

lemon

butter

garlic

parsley

Dijon mustard

chilli powder

Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.

Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.

Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Lobster Bisque is a classic, rich and creamy soup that&#39;s perfect for special occasions or when you want to serve something fancy! I spent years tweaking this recipe to make it the absolute best lobster bisque you&#39;ll ever try. This post includes all of my tips and tricks for making the most flavorful, silky and luxurious lobster bisque on the planet. 

Best Lobster Bisque Recipe

onion

celery (diced)

carrots

garlic (minced)

salt and white pepper

tarragon (or 3/4 teaspoon dried tarragon)

tomato paste

paprika

cayenne pepper

all purpose flour

dry white wine

dry sherry (or cream sherry)

lobster

fresh thyme (or 1/4 teaspoon dried thyme)

bay leaf

heavy cream

sherry vinegar (or red

lobster meat

chives (optional, for garnish)

celery (halved)

carrot (halved)

garlic (smashed)

peppercorns

thyme

bay leaves

shrimp

water (to cover)

Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the onion, celery, carrots and garlic. Season with salt and white pepper, then cook, stirring frequently, until softened but not browned, about 8 minutes.

Add the tarragon, tomato paste, cayenne and paprika, then stir until the tomato paste is dispersed.

Add the flour, then stir until incorporated. 

Add the white wine and sherry, then increase the heat to medium-high and stir until the liquid is absorbed. 

Add the lobster stock, thyme and bay leaf. Season with salt and white pepper, then cover and simmer until the vegetables are very tender, about 20 minutes. 

Remove the thyme sprig and bay leaf, then puree the soup until it's totally smooth. You can use an immersion blender or do it in a regular blender in batches. 

Make sure the soup is very smooth with no remaining lumps or graininess. You may have to run your blender for a long time to achieve this. If your blender can't get it super smooth, strain the soup through a fine mesh strainer.

Place the soup back on the stove over medium-low heat. Add the heavy cream and sherry vinegar, then stir to combine.

Taste and adjust seasoning as needed. 

To serve, divide lobster meat among bowls, setting aside some for garnish if desired. Ladle hot soup over  top, then sprinkle with remaining lobster meat and chives. Serve immediately. 

For the Bisque: 

Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster/shrimp/crab sells to a large stock pot. Press down to condense any space between the ingredients.

Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-30 minutes. 

Strain. Store lobster stock in mason jars or plastic quart containers. Yield will vary. Stock can be frozen for up to 6 months.

Make the Lobster or Shellfish Stock:

Wow! Fantastic recipe!
I made my own stock using mostly rock crab claws, shrimp with shells on, 2 cans of baby clams and 1 whole lobster. 
I didn't have white wine on hand, just used 1 &amp; 1/3 cup dry sherry and no further vinegar (I don't like wine or vinegar). Also used gluten free flour to thicken with same measurement.
Makes a really good amount-a few litres.
We don't live in a coastal area so seafood always come frozen for us. But the soup was not overpowering at all. Great lobster flavour.

OMG, this is the best lobster bisque that I have ever had!!!  I used 2,  3-oz lobster tails: 2, 4-oz tails, and shrimp shells.  I've never had anything this good!  I must confess, we were going to share with neighbors, but ya nope.  Thank you.

This was so delicious, thanks for the recipe. I made this last night for dinner and couldn’t stop coming back for more.

The only modifications I made were to sautéed 3 whole cracked lobster shells with olive oil and 2-3 butter sticks for 6-8 mins on medium, then adding paprika + cayenne (or high-quality, coarse dried red pepper of choice such as gochugaru) at the last 30 seconds (to infuse the butter with spicy lobster juices) and transferring the shells to the stock pot to make the lobster broth. Then, I continued following the recipe to adding the veggies to make the paste with the flour, using sherry cream instead of vinegar).

I would suggest to start with 1/4 cup of heavy cream and add more as needed after tasting the bisque, since it dilutes the lobster taste a lot.

Thanks so much for posting this recipe! I really enjoyed making this.

Does not say when to add the cayenne.  Does not say to add lobster meat to the soup before the blending process but does say "add remaining lobster meat"?

CANNOT WAIT TILL I EAT THIS TOMMORROW EVENING , IM USING A FULL LOBSTER -KING PRAWNS- SCALLOPS- CRAB MEAT- WILL LET YOU KNOW THE RESULT - YOUR RECIPE IS PERFECT THANKYOU . ARTHUR.

My mom and I always visit my brother and his family for Thanksgiving each year and he always does a huge lobster boil (34 total!) the night before for a large crowd of friends and family.  We had some extra lobsters left over, so I googled recipes for lobster bisque and I made yours the next day--it was a HUGE hit!!!  Absolutely delicious, I can't believe I cooked the best lobster bisque I have ever eaten, thanks to you!  Thank you SO MUCH for this recipe, it is a keeper and everybody wants a copy of it so they can make it themselves.  Well done!

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Best Lobster Bisque Recipe

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