Lobster Bisque

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters and let them cool.

2. 2

   Once cooled, remove the meat from the shells and set aside. Reserve the shells.

3. 3

   In a large pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.

4. 4

   Slowly whisk in the dry white wine and seafood stock. Bring to a simmer and cook for about 10 minutes until slightly thickened.

5. 5

   Add the reserved lobster shells to the pot and simmer for another 15 minutes to infuse the flavor.

6. 6

   Remove the shells and discard them. Stir in the heavy cream and tomato paste. Simmer for another 5 minutes.

7. 7

   Add the lobster meat and chopped fresh tarragon. Season with salt and pepper to taste.

8. 8

   Use an immersion blender to puree the bisque until smooth. Alternatively, you can transfer the bisque to a blender in batches and blend until smooth.

9. 9

   Serve the lobster bisque hot, garnished with additional tarragon if desired.