Lobster Bisque in RöckenWagner Sourdough Boule

Lobster Bisque in Rockenwagner Sourdough Boule smres 3
Serves 2


2 each (6oz.-8oz) Lobster Tails, raw
2 each RöckenWagner Sourdough Boule
3 Tbsp. salted butter
1 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
2 Tbsp. tomato paste

1 tub (8oz.) Santa Monica Seafood's Lobster Stock
4 quarts of water
2 Tbsp. all-purpose flour
4 cups water
1 1/2 cups dry white wine
1 bay leaf
2 sprigs of fresh thyme
1/2 cup heavy whipping cream
chives, chopped
salt and black pepper, to taste


  1. In a small pot of boiling water, add lobster tails. Cook for about 3-5 minutes.
  2. Remove the lobster while reserving the liquid and carefully separate the meat from its shell. Chop the meat into large chunks and add lobster shells back into the lobster water.
  3. Add white wine, salt, black pepper, lobster stock, and bay leaf to the lobster water and let it simmer for about 8-10 minutes.
  4. Pour the lobster stock through a fine strainer and into a bowl. Set aside.
  5. Using the same pot, add butter and place over medium-high heat. Let it slightly melt, then add garlic, onions, celery, and carrots. Cook until the carrot is tender.
  6. Add flour to the mix and stir for about 2 minutes. Pour in the lobster stock, heavy cream, tomato paste, salt, black pepper, and 2 sprigs of fresh thyme, and let it simmer to a boil.
  7. Remove the sprig of thyme and using a hand-held blender, carefully puree until smooth.
  8. To serve, cut the top off the bread and remove some of the insides. Then, add in your bisque and finish it with chunks of lobster meat and chopped chives. Enjoy!

*For extra flavor, toss your lobster meat in brown butter before topping it on the Lobster Bisque.