Lobster Bisque

Cooking Intructions

• 1. Twist the claws and tails off of the lobsters. Remove and discard the tomalley and organs from the bodies, reserving the shells.Remove the meat from the claws and tails, reserving the shells.
• 3. Chop the lobster shells into smaller pieces.
• 4. Melt the butter in a Dutch oven or large pot. Add the shallots and celery and cook, stirring often, until softened.
• 5. Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
• 6. Add the sherry and cook, stirring occasionally, until it almost all has evaporated. Stir in the fish broth and water, and add the garlic and bay leaves.
• 7. Cover and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 40 minutes.
• 8. Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean. In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
• 9. In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
• 10. Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper
• 10. Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper
• 11. Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired.