California Farm Lobster Bisque and Lobster Salad

Name: California Farm Lobster Bisque and Lobster Salad
Yield: 2 people
Cuisine: American
Ingredients: For 2 cups lobster stock:; 1 lobster tail, 4 ounces; 2 cubes shrimp bouillion; 2 fresh farm eggs, hardboiled; 1 pint water; For 4 cups lobster bisque:; 2 cups lobster stock; 2 cups buttermilk made with 6 Tbs buttermilk powder; 2 Tbs California Sherry; 1 Tbs Sherry vinegar; 1 Tbs Flour; 2 Tbs Unsalted butter; 1 Bayleaf laurel; For the lobster salad:; 1/2 cup chopped fresh Iceberg lettuce; 1/2 cup chopped fresh butter lettuce; 1/2 cup Parsley, chopped; 1 lobster tail chopped meat only; 1 red sweet pepper, chopped; 1 green sweet pepper, chopped; 1 ripe avocado, chopped; 2 hardboiled peeled eggs, chopped; 1/2 Mexican Onion white, chopped; 1/2 mexican onion green, chopped; 1 clove minced Garlic; 1/2 Tsp Aleppo pepper; 4 Tbs mayo; 1 Tsp Taragon; 1/2 Meyer lemon for juice; 1 pinch flaked seasalt

Hobby Horseman @HobbyHorseman

California, United States

One small lobster tail, four ounces, makes a delicious gourmet lobster bisque soup and lobster salad for two.
After boiling, you save the lobster tail shell in a freezer bag with other seafood shells to make future seafood bisque.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under an hour

2 people

For 2 cups lobster stock:
1lobster tail, 4 ounces
2 cubesshrimp bouillion
2fresh farm eggs, hardboiled
1 pintwater
For 4 cups lobster bisque:
2 cupslobster stock
2 cupsbuttermilk made with 6 Tbs buttermilk powder
2 TbsCalifornia Sherry
1 TbsSherry vinegar
1 TbsFlour
2 TbsUnsalted butter
1Bayleaf laurel
For the lobster salad:
1/2 cupchopped fresh Iceberg lettuce
1/2 cupchopped fresh butter lettuce
1/2 cupParsley, chopped
1lobster tail chopped meat only
1red sweet pepper, chopped
1green sweet pepper, chopped
1ripe avocado, chopped
2hardboiled peeled eggs, chopped
1/2Mexican Onion white, chopped
1/2mexican onion green, chopped
1 cloveminced Garlic
1/2 TspAleppo pepper
4 Tbsmayo
1 TspTaragon
1/2Meyer lemon for juice
1 pinchflaked seasalt
Equipment: sauce pan, dutch oven, salad bowl, immersion blender, porcelain soup bowls
Cost: lobster $6, other $2, soup and salad lunch per person $4

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Steps

Under an hour

1

Make lobster broth stock in small saucepan: Boil the lobster tail with two eggs and 2 shrimp bouillon cubes in 20 minutes in 2 cups water to make stock. Peel tail, set meat and eggs aside, save shell in freezer to make future bisque.
2

Make lobster bisque in dutch oven: melt butter, add taragon, salt, pepper, heat till fragrant. Add flour, Sherry, Sherry vinegar, and buttermilk. Add lobster broth stock. Stir and heat 5 minutes till smooth, top with chopped green fresh Mexican onion, serve.
3

In a large salad bowl, Chop and mix the butter lettuce, iceberg lettuce, mexican onion, green sweet pepper, red sweet pepper, herbs, spices, diced hardboiled eggs.
4

Top with chopped lobster tail meat, mix with mayo, lemon juice over, serve with chopped green mexican onions on top. Delicious.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 02, 2025 18:15

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.