Ingredients:
2-3 tails (Fresh or Frozen)
2 tablespoons olive oil extra virgin
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
2 teaspoons garlic minced
1 teaspoon Fresh thyme
½ cup dry white wine, replace with stock
2 teaspoons Worcestershire sauce
½ teaspoon paprika
½ – 1 teaspoon white pepper
1 tablespoon tomato paste
2-2 ½ cups lobster stock (adjust to desired thickness)
1 cup heavy cream
3 tablespoons butter
HEAT SEEKERS, add ¼ -½ teaspoon cayenne pepper (optional)
PREPARATION
Start by boiling lobster tails for about 3-4 minutes, long enough until shells turn slightly red. Let it cool. Once cool, remove lobster tails from the pot and reserve the stock.
Place the tail on its side on a cutting board and use both hands to press down on the trail until the shell cracks. Then hold the tail, flippers facing you, and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack the open shell and remove meat. You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat.
Return the lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
While the stock is simmering, chop the lobster meat into bite-sized pieces. Chill until ready to be used. When ready, strain the shells from the stock and put the lobster stock on standby.
Add olive oil to a medium-sized saucepan over medium-high heat. Sauté onion and garlic, celery, carrot and thyme and cook for 5 minutes. Slowly add the wine, if using any, then stir in the Worcestershire, paprika, and white pepper. Cook for about a minute. Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes. Add to a blender or food processor and puree. Puree in batches. You can go for a last round of straining into a fine-mesh strainer right after blending to perfect the consistency of the bisque. Season with salt and cayenne pepper to taste, if desired. Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat and sauté for about 2 minutes or until warmed through.
Add to a blender or food processor and puree. Puree in batches. You can go for a last round of straining into a fine-mesh strainer right after blending to perfect the consistency of the bisque. Season with salt and cayenne pepper to taste, if desired. Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat and sauté for about 2 minutes or until warmed through.
Top individual bisque with lobster and serve immediately.
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