Lobster Bisque

 

4 Tbsp Butter

1 Medium Onion

1 Cup Shredded Carrot

2 Stalks Celery

Kosher Salt

Gound peper

2 Tbsp Garlic, Minced

2 Tbsp Tomato Paste

2 Tbsp All purpose Flour

4 cups Seafood stock (see below for stock instructions)

1 1/4 cup Dry White Wine

1 Bay Leaf

3 Sprigs Fresh Thyme

1/2 cup Heavy Cream

1 lb. Cooked Lobster meat

 

Cook Lobster tails in 4 cups of water until red.

Remove and cool tails 

Remove meat from tails.

Lightly saute Lobster meat in butter and old bay seasoning (to taste)

MAKE SEAFOOD STOCK:

Put Shells back into water.

Simmer 15 minutes more, then strain shells from stock.

 

Melt butter 

Add Onion, Carrot, Celery

Add Tomato Paste and Garlic

Sprinkle in flour.

Add stock in and Wine.

Simmer 15 minutes

Add heavy Cream

Puree and add Lobster Meat