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  • Lobster tails, 4 count
  • Butter, 4 tablespoons
  • Olive oil, 1 tablespoon
  • 1 finely chopped onion
  • 2 peeled and finely chopped carrots
  • 2 finely chopped stalks of celery
  • Fresh chopped thyme, 1 teaspoon
  • Fresh chopped tarragon, 1 teaspoon (plus additional to serve)
  • Chicken bouillon powder, 1 teaspoon
  • Salt, ½ teaspoon
  • Fresh cracked black pepper, ¼ teaspoon
  • 6 cloves of garlic, minced
  • Tomato paste, 2 tablespoons
  • All-purpose or plain flour, 3 tablespoons
  • Dry white wine or sherry, 1 ¼ cup
  • Lobster stock, 4 cups, or seafood or fish stock
  • Heavy cream, ¾ to 1 cup
  • Cayenne to taste



  • Add 5 cups of water and 1 teaspoon sea salt to a large pot
  • Allow the water to come to a boil
  • Put the lobster tails into the boiling water and cover with a lid
  • Let the tails boil until they’re bright red, normally for 5 minutes
  • Remove the lobster tails and reserve the liquid stock
  • After the lobsters have cooled down, remove the meat from the shells and reserve the meat and any liquid that comes out
  • Place the lobster shells back into the water in the pot
  • Bring the pot to a boil again then reduce the heat to medium-low
  • Allow water and shells to simmer for 15 minutes
  • While the stock is simmering, proceed to cut the meat into bite-sized pieces and put them in the refrigerator


  • Place butter and oil into a large, heavy pot on medium heat and add in the onions, carrots, celery, and fresh herbs
  • Cook these ingredients until softened, around 5 minutes
  • Add bouillon powder, salt, and pepper to season
  • Add 4 cloves of minced garlic and cook for an additional 1 minute
  • Add in the tomato paste and cook for an additional minute, coating the vegetables
  • Add over flour and cook an additional 2 minutes, occasionally stirring
  • Add in wine and allow to summer
  • Allow mixture to reduce to half
  • Add in lobster stock, stirring
  • Reduce the heat and allow to simmer while occasionally stirring until the liquid has slightly thickened and flavors have combined
  • Remove from heat and place the mixture into a blender, blending until a smooth consistency
  • Return to medium-low heat and add in heavy cream, stirring

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