In the mood for something a little special?

Special occasion call for special food. We’re talking about the kind of occasion that calls for using good china, cloth napkins and maybe even dinner by candlelight. Wouldn’t it be nice to serve something classy and elegant? Try this 5-star restaurant quality lobster bisque and white bean puree!

5-star quality doesn’t have to come from a 5-star restaurant. This elegant recipe can come straight from your kitchen, and you don’t even have to be an experienced chef to do it. This a high-class meal that can be made with ease and relatively inexpensive ingredients!

You may be asking how something with “lobster” in the name can be inexpensive? It’s true. You don’t have to go all out and make the lobster broth yourself. Store bought seafood broth or lobster bouillon base will work just fine. Outside of that, all you need are fresh ingredients from the produce section and quality ingredients found in the center aisle, like Randall Beans.

With all of that ready, it just comes down to sauteeing, combining and pureeing the rest of the ingredients. And trust us, you’ll be impressed even with yourself with the results. The lobster bisque has a lovely balance of sweet and savory and when accompanied by the creamy Randall Beans great northern bean puree it becomes the perfect partner in crime.

Serve this alongside some fresh bread or a nice crunchy crostini and a glass of white wine and you have the perfect set up for an elegant, delicious and surprisingly simple meal. But why stop at one meal? The bisque makes great leftovers and the puree is a great snack for dipping crackers too!


Lobster Bisque with White Bean Puree

Lobster Bisque with White Bean Puree


    Lobster Bisque
  • 2 Tbsp. olive oil
  • 1 sweet onion, chopped
  • 1 red pepper, chopped
  • 3 oz. tomato paste
  • 1 Box Pomi Tomato Puree
  • 8 oz. baby Bella mushrooms, chopped
  • 2 sticks unsalted butter, cut into 8 pieces
  • 8 cups lobster or seafood broth (store bought or homemade)
  • 1 cup dry sherry
  • 1 cup lobster meat, chopped – optional
  • salt to taste
  • White Bean Sherry Puree
  • 1 cup sweet onion, chopped
  • 1 cup dry sherry
  • 3 Tbsp. unsalted butter
  • 2 cups of Randall Great Northern Beans, drained
  • 3 Tbsp. olive oil


  1. For the bisque: In a large pot, heat the olive oil until shimmering. Add onions and peppers. Saute over medium heat until the vegetables are soft.
  2. Add mushrooms and sauté until mixture is somewhat dry, but not browned.
  3. Add tomato paste and stir constantly for 2 minutes. Add sherry and reduce to liquid to half.
  4. Add tomato puree and broth. Bring mixture to a slight boil and skim off the top. Reduce heat to simmer.
  5. Add optional lobster meat. Remove from heat and whisk in butter pieces. Let cool.
  6. Puree all the ingredients and return to a stock pot. Add salt to taste. Add additional sherry to taste.
  7. For the puree: Melt butter in a saute pan.
  8. Sauté onions until soft. Add beans and heat through.
  9. Add sherry and reduce by half. Remove from heat and let cool.
  10. Put ingredients into food processor and blend slowly adding the olive oil.
  11. Ladle bisque into soup bowls and add a dollop of the puree on top and serve.
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Want more bean recipes like this one? Look no further than the Randall Beans cookbook. This free cookbook has oh-so-many amazing recipes, perfect for any time of the year.