Instructions:
1. Cook the Lobster:
– In a large pot, bring water to a boil.
– Add the lobster tails and cook for 5-7 minutes, until the shells are bright red and the meat is opaque.
– Remove the lobster tails from the water and let them cool.
– Once cooled, remove the meat from the shells and chop it into bite-sized pieces. Set aside. Reserve the shells.
2. Prepare the Broth:
– In the same pot, heat the olive oil over medium heat.
– Add the chopped onion, celery, and carrots.
– Sauté for about 5-7 minutes until the vegetables are softened.
– Add the minced garlic and cook for another minute.
3. Add Tomato Paste and Shells:
– Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
– Add the reserved lobster shells, vegetable broth, milk, heavy cream, bay leaves, dried thyme, and paprika.
– Bring the mixture to a simmer and cook for 20-25 minutes, allowing the flavors to meld.
4. Remove the Shells:
– Remove the lobster shells and bay leaves from the pot.
– Use an immersion blender to blend the soup until smooth.
– If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. Thicken the Bisque (Optional):
– If you prefer a thicker bisque, stir in the cornstarch mixture and cook for an additional 5 minutes until the bisque has thickened.
6. Add Lobster Meat:
– Stir in the chopped lobster meat and cook for 2-3 minutes, just until heated through.
– Season with salt and pepper to taste.
7. Serve:
– Ladle the bisque into bowls and garnish with freshly chopped chives or parsley
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