Lobster Bisque

Ingredients

• 2 Lobster Tails
• 4 Tbsp Butter
• 2 tablespoons olive oil
• 2 medium onions
• 2 large carrots
• 4 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 1/2 cup dry white wine
• 6 cups lobster stock (or chicken stock, in a pinch)
• 3 sprigs parsley
• 2 bay leaves
• 3/4 cup heavy cream
• Sea salt and cracked black pepper

Directions

1. Boil lobster tails for 5 minutes then plunge into ice bath (Keep boiled water for use as lobster stock)
2. Rough chop onion, carrot, celery
3. Remove meat from tails and reserve shells
4. Mince garlic
5. Melt 1/2 of butter and drizzle of olive oil in pot
6. Place lobster tails in pot and cook for 5 minutes
7. Add vegetables and cook until softened (5-8 minutes)
8. Add garlic and tomato paste. Stir until incorporated
9. Add brandy and cook until reduced by half
10. Add white wine and cook until reduced by half
11. Add reserved lobster stock
12. Add herbs parsley
13. Cook for 30 minutes to 1 hour
14. Salt to taste
15. Strain liquid into bowl, reserving approx 2 cups of vegetables
16. Add 4 cups of liquid intro blender with 2 cups of vegetables.
17. Blend until smooth. Add more liquid if needed to achieve desired consistency.
18. Pour blended mixture into a new pan and simmer
19. Add heavy cream and stir until incorporated
20. Cook lobster meat in pan with butter before adding to soup pot
21. Salt to taste and serve with bread

Notes

Be careful not to use too much liquid, it makes the soup too soupy.

Consider blending lobster to have uniform bites and incorporated flavor