Episode 9 Revisited - Lactose free Lobster Bisque

Today’s dish is a lactose-free lobster bisque with a savory lobster flan in the center, and it starts with a little bit of kitchen improvisation. Instead of heavy cream, this version uses coconut cream, which is thick, rich, and easy to thin out with a splash of water if needed. Ingredients • Coconut cream, a little over 1 cup for the flans plus about 1/2 cup for the bisque • Cooked lobster, meat removed from the shells • Lobster shells, divided • 4 eggs • Tarragon • Salt • White pepper • Butter • Fish stock, about 2 cups • Tomato paste, about 1 ounce • Flour • Fresh parsley • Parchment paper for lining the ramekins The first move is making the flan: simmer coconut cream with cooked lobster shells, a little tarragon, and a pinch of salt so the cream picks up that deep lobster flavor. After a few minutes, blend it to really draw out the flavor, then strain it back into a pot, pressing well to get every bit of that infused cream. Whisk four eggs in a bowl, slowly temper them with the hot cream, then pour the custard into buttered four-ounce ramekins lined with parchment rounds on the bottom. Set the ramekins in a hot water bath and bake at 350°F until just set, about 45 minutes. Let them cool completely before unmolding, or chill them and save them for serving later. With the flans ready, the bisque comes together pretty simply. Start with fish stock that has been fortified with more lobster shells, then stir in a little tomato paste, tarragon, salt, and white pepper. Let that simmer while the lobster finishes cooking gently in the broth. Keep the tail whole at first so it can later be sliced neatly for garnish. If the soup feels a little thin, make a quick blond roux with equal parts butter and flour, just enough to cook out the raw flour taste, and whisk in a little at a time until the bisque has the body you want. Then add coconut cream to keep everything in that same lactose-free, velvety direction. Taste, adjust the seasoning, and let it all simmer until smooth, fragrant, and just thick enough to feel luxurious. To serve, place one lobster flan in the middle of a rimmed soup bowl. Ladle the bisque around it, then slice the lobster tail and arrange a few pieces on top of the flan. Finish with a sprinkle of fresh parsley. It’s elegant, but still feels relaxed and homemade—the kind of dish that sounds fancy but comes together through a series of very approachable steps. The bisque is silky and lightly sweet from the coconut cream, with a concentrated lobster flavor that still feels delicate rather than heavy. The flan adds a soft, savory custard texture that makes the whole bowl feel a little special, while the tarragon and tomato bring freshness and balance. Altogether, it’s rich, aromatic, and surprisingly light on the finish.