Lobster Bisque

Ingredients

• • 2 whole lobster tails (8 oz each) or 1 lb lobster meat
• • 2 tablespoons butter
• • 1 medium onion, diced
• • 2 stalks celery, diced
• • 1 medium carrot, diced
• • 3 cloves garlic, minced
• • 2 tablespoons tomato paste
• • 1/4 cup brandy or dry sherry
• • 4 cups seafood or lobster stock
• • 1 cup heavy cream
• • 1/2 cup dry white wine
• • 2 tablespoons all-purpose flour
• • 1 bay leaf
• • 1/2 teaspoon paprika
• • Pinch of cayenne pepper
• • Salt and white pepper to taste
• • Fresh chives for garnish

Instructions

1. Step 1: Cook lobster tails in boiling salted water for 8-10 minutes. Remove meat and chop into small pieces. Reserve shells.
2. Step 2: In a large pot, melt butter over medium heat. Add onion, celery, carrot, and garlic. Cook 8 minutes until softened.
3. Step 3: Add reserved lobster shells and tomato paste. Cook 3 minutes, stirring to coat.
4. Step 4: Deglaze with brandy, scraping up browned bits. Add white wine and cook 2 minutes.
5. Step 5: Add seafood stock, bay leaf, paprika, and cayenne. Simmer 30 minutes.
6. Step 6: Remove shells and bay leaf. Blend soup until very smooth using an immersion blender or regular blender.
7. Step 7: Strain through a fine-mesh sieve back into the pot for silky texture.
8. Step 8: Whisk in flour and cook 2 minutes. Stir in heavy cream and half the lobster meat. Simmer 5 minutes.
9. Step 9: Season with salt and white pepper. Ladle into bowls, top with remaining lobster meat and fresh chives.