Lobster Bisque

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch RepublicThe Dreavers expanded to offer dinner in addition to breakfast and lunch, and since the restaurant is housed in a charming Conch-style house nestled in a tropical hammock, they changed the name to Key Largo Conch House. Seafood is Conch House’s specialty, coming fresh off the boats, a stone’s throw away, from Key Largo Fisheries. Their signature dish? Lobster Benedict. “We put a whole lobster tail right on top of the benedict,” says Laura.

What started as the snowbirds’ dream has morphed into a Keys reality for the Midwestern couple, who have been featured on the Food Network and the Travel Channel. The Dreavers give full credit to their talented staff, both front and back of the house. “We are a family,” they say.

  • Yield: 8 Servings


  • 3 spiny (Florida) lobster tails
  • ½ cup tomato paste
  • ¾ cup chopped onions
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons water
  • 3 cups heavy cream
How to Make It
  1. Fill a large pot three-quarters full with water. Place over high heat and bring to a boil. When water boils, add lobster tails. Reduce heat to medium high and simmer, uncovered, for 20 minutes, until lobsters have turned red.
  2. Remove lobster tails and reserve 5 cups of stock. (Discard rest of stock; wash and dry pot.) Remove all meat from tails. Discard shells. Finely chop lobster meat. (You should have at least ¾ cup lobster meat.) Place lobster meat in pot. Add reserved lobster stock and tomato paste and simmer on medium heat for 30 minutes, stirring occasionally.
  3. Meanwhile, place onions, celery, and carrots in a food processor and process until finely minced. Place oil in a large sauté pan over medium heat. Add vegetable mixture and sauté for 5 minutes, stirring frequently. Season with salt and pepper. Mix flour and 2 tablespoons water in a small bowl. Add to simmering vegetable mixture. Cook for 10 minutes, stirring occasionally. Add vegetable mixture to lobster pot.
  4. Slowly whisk in cream. Reduce heat to low and simmer for 20 minutes, until thickened. Serve immediately.

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