Ingredients
- 2 (1 1/2 - 2 pound) live lobsters
- 1/2 cup unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- Salt and pepper to taste
- Chopped fresh chives, for garnish
Directions
Step 1
Cook the lobsters in boiling water until they turn bright red, about 8-10 minutes. Remove the lobsters from the water and let them cool.
Step 2
Remove the meat from the lobster tails, claws, and legs, and set the meat aside. Reserve the shells and bodies.
Step 3
Melt the butter in a large pot over medium heat.
Step 4
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are tender.
Step 5
Add the tomato paste and flour to the pot and stir to combine.
Step 6
Add the seafood stock to the pot, stirring constantly to prevent lumps.
Step 7
Add the reserved lobster shells and bodies to the pot and bring the mixture to a simmer.
Step 8
Simmer the mixture for 20-25 minutes until the liquid has reduced by about a third.
Step 9
Remove the pot from the heat and let it cool for a few minutes.
Step 10
Use an immersion blender or transfer the mixture to a blender and puree until smooth.
Step 11
Strain the puree through a fine-mesh strainer into a clean pot.
Step 12
Add the heavy cream and sherry to the pot and stir to combine.
Step 13
Add the reserved lobster meat to the pot and simmer for 5-10 minutes until the lobster meat is heated through.
Step 14
Season with salt and pepper to taste.
Step 15
Ladle the lobster bisque into bowls and garnish with chopped fresh chives.
Step 16
Serve the lobster bisque hot with crusty bread on the side.
