Bay Winds® Lobster Bisque


  1. Heat olive oil in stock pot over medium heat. Add carrots, onion, celery, garlic, salt, and pepper. Cook for 5-6 minutes stirring.
  2. Pour in brandy and simmer for 1-2 minutes to burn off alcohol.
  3. Pour in heavy cream, bay leaves, and whisk in lobster base then simmer for 15-20 minutes.
  4. Puree this mixture in blender or use an immersion blender then strain thru a China cap and return to heat.
  5. Fold in lobster meat and cook for 2-3 minutes.
  6. Portion in bowls for service and garnish with a drizzle of truffle oil and a sprinkle of parsley.


  • 3/4 lbs Bay Winds® Lobster, claw and knuckle meat chopped
  • 2 qts Nature's Best Dairy® Cream, Heavy
  • 4 tbsp Ridgecrest® lobster base
  • 1/2 cup brandy
  • 1 cup Peak Fresh Produce® Onion(s), Yellow, diced
  • 1/4 cup Peak Fresh Produce® Carrot(s), diced
  • 1/4 cup Peak Fresh Produce® Celery, diced
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 1 tbsp Roma® Oil, Olive
  • 3 ea Roma® Bay Leaves
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1/4 cup Piancone Epicureo® truffle oil, for garnish
  • 1/4 cup Peak Fresh Produce® Parsley, Fresh, minced for garnish