Poached LobsterWith Bisque Reduction and Puff Pastry Cloche


Creamy lobster bisque and sous vide lobster meat are topped with a delicate puff pastry dome in this elegant dish.


Lobster Meat

2 fresh lobsters, about 1 1/2 lbs each
1 Tbsp butter

Lobster Bisque

Lobster shells
1 1/2 Tbsp butter
2 carrots, cut into chunks
1/4 C onions, diced
1 leek, green stalk only, diced
1 bulb garlic, cut in half lengthwise
1 Tbsp tomato paste
1/4 tsp flour
1/2 C cognac
1 C white wine
1 qt plus 1 C vegetable stock
1 sprig each thyme, bay leaf, rosemary
1/2 C heavy cream
Salt and pepper, to taste

Vegetable Salad

1 Tbsp olive oil
1/4 C carrots, julienned
1/4 C onions, julienned
1/4 C fennel, julienned
1/4 C leeks, bulbs only, julienned
1/4 C celery stalks, julienned
1/4 C large white mushrooms, sliced
2 Tbsp tarragon, picked

Puff Pastry Cloche

Puff pastry, 4 ̋ x 4 ̋ circle cuts
Egg wash (1 egg whisked with 1 tsp water)



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • 3-inch metal bowl


Prepping time: 1 hour / Cooking time: 1 hour, 35 minutes (excludes sous vide cooking) / Sous vide cooking time: 9 hours




For the Lobster Meat:

  1. Set circulator to 129.2°F (54°C).
  2. Meanwhile, in a large pot of boiling water, blanch the lobster by cooking for two minutes and then chilling in ice water until cool.
  3. Break the claws off and remove the tail. Remove the meat from the shells and place the lobster meat and butter into a sous vide pouch.
  4. Bring a pot of water to boil. Remove from heat. Wait three to four minutes, then submerge the lobster pouch in the hot water and cook for two minutes.
  5. Then transfer the pouch to the water bath and cook at 129.2°F (54°C) for another 15 minutes.
  6. Remove and rest at room temperature for 10 minutes, then chill in an ice bath and reserve in refrigerator.
  7. When ready to serve, reheat by placing in water bath at 132.8°F (56°C) for 15–20 minutes.

For the Lobster Bisque:

  1. Remove the gills from the lobster heads and discard.
  2. In a large stock pot over medium-high heat, heat butter and cook shells for 10 minutes.
  3. Then add carrots, onions, green leeks, and sliced garlic and sauté for 10 minutes more.
  4. Add tomato paste and flour; stir for three to four minutes or until the mix begins to caramelize and stick to the bottom of the pan.
  5. Deglaze with cognac, then add white wine and reduce for 10 minutes.
  6. Next, add vegetable stock and herb bouquet. Reduce heat to medium-low and simmer for 10–15 minutes.
  7. Remove from heat and chill for 30 minutes.
  8. Set circulator to 182°F (83°C). After cooling, trim sharp spines from the lobster shells (to prevent puncturing the pouch) and transfer all bisque ingredients into a sous vide pouch. Cook for eight hours.
  9. When done, strain contents, reserving the liquid.
  10. In a saucepan over medium-high heat, reduce for 15 minutes. Add cream and season to taste. Serve hot.

For the Vegetables:

  1. In a sauté pan over high heat, add olive oil, then vegetables and tarragon. Season with salt and pepper and cook for three to five minutes.
  2. Transfer the vegetables to a sheet tray and chill for 30 minutes.
  3. Set circulator to 177.8°F (81°C). Place vegetables in a sous vide pouch, seal, and cook for 30 minutes.

For the Puff Pastry:

  1. Preheat oven to 325°F.
  2. Place a 3-inch metal bowl upside-down on work surface and spray the outside of the bowl with nonstick cooking spray. Cover with one layer of puff pastry and brush with egg wash.
  3. Bake for up 10 minutes, then raise temperature to 350°F and continue baking another 15 minutes or until golden.
  4. Remove from oven and cool for five minutes before removing the bowl. (If removed too early, the pastry will break and crumble.) Set aside.

To Serve:

  1. Arrange a layer of vegetables, then add lobster and drizzle bisque over.
  2. Garnish with more vegetables and fresh tarragon.
  3. Place the puff pastry dome on top.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2018.