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Orange Infused Lobster Bisque with Lobster Remoulade

Prep Time:


Cook Time:






About the Recipe



  • 3 T unsalted butter

  • 3 T all-purpose flour

  • 1 cup onion, diced

  • 1 cup celery, diced

  • 2 T garlic, chopped

  • 1 T fresh thyme, finely chopped

  • 1 T fresh tarragon, finely chopped

  • 4 T tomato paste

  • ½ cup brandy or cognac

  • ½ cup orange juice

  • 6 cups Lobster Stock

  • (see page 167)

  • 1 cup heavy cream

  • ½ cup unsalted butter, cold and

  • cubed

  • 1 t lemon juice

  • zest of 1 orange

  • salt and black pepper to taste

  • Lobster Remoulade (see Lobster Remoulade recipe here)


  1. Place a large soup pot over medium-high heat. Add butter and stir in the onions and celery. Cook for 2 minutes or until soft. Add garlic, thyme and tarragon and cook for another 2 minutes.

  2. Stir in tomato paste and flour to form a roux. Add brandy and orange juice; reduce liquid by half. Pour in lobster stock. Bring to a boil and then reduce to a simmer for

    45 minutes, skimming regularly.

  3. Pass soup through a fine sieve into a large saucepan, pressing out all of the liquid with a ladle. Discard the solids.

  4. Bring soup to a simmer and whisk in cream, letting it continue to simmer for 15 minutes. Remove from heat. Whisk in cold cubes of butter to thicken the soup. Add

    lemon juice and season to taste.

  5. Serve.

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