1Istruzioni
- 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
Once cooled, remove the meat from the shells and set aside. Reserve the shells.
- 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
Slowly whisk in the dry white wine and seafood stock. Bring to a simmer and cook for about 10 minutes until slightly thickened.
- 5
Add the reserved lobster shells to the pot and simmer for another 15 minutes to infuse the flavor.
- 6
Remove the shells and discard them. Stir in the heavy cream and tomato paste. Simmer for another 5 minutes.
- 7
Add the lobster meat and chopped fresh tarragon. Season with salt and pepper to taste.
- 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.
