Ingredients
- 4 lobster tails
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 tsp fresh thyme
- 1 tsp fresh tarragon
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1/4 tsp cracked pepper
- 1/2 tsp cayenne pepper
- 4 cloves garlic
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 1/4 cup dry white wine
- 4 cups lobster stock
- 7/8 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic
- 1 pinch salt (optional)
- 1 pinch pepper (optional)
- 1 pinch cayenne (optional)
Steps
- Heat the olive oil and two tablespoons butter in a large pot over medium heat, then cook the lobster tails for 5 minutes, turning once.
- Remove the lobster, cool briefly, pull out the meat, and chop it while reserving the shells.
- Cook the onion, carrots, celery, thyme, tarragon, garlic, salt, pepper, cayenne, and tomato paste in the pot for 8 minutes.
- Stir in the flour, then add the wine, lobster stock, and shells and simmer uncovered for 35 minutes.
- Remove the shells, blend the soup until smooth, and stir in the cream.
- Melt the remaining butter in a small pan, cook the garlic for 1 minute, then add the lobster meat and cook for 4 minutes until it reaches 145 F.
- Stir the lobster into the bisque and heat for 2 minutes.
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