Lobster Bisque - L - Alphabet Challenge

For L I wanted to feature one of my favorite ingredients - Lobster! I don't normally cook with it since it can be expensive and hard to find but it's such a treat when I get to use it. This dish is a bit time intensive so if you're serving this for a party I recommend making it the day before. Just store it overnight in an air tight container and reheat on the stove over low heat when ready to serve. 

Ingredients: 
4 lobster tails
2 Tbsp butter
1 Tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 tsp fresh chopped thyme
1 tsp fresh chopped tarragon, plus more to serve
1/2 tsp salt
1/4 tsp fresh cracked black pepper
1/2 tsp cayenne pepper
4 cloves garlic, minced
2 Tbsp tomato paste
3 Tbsp all-purpose flour, (or plain flour)
1 1/4 cup dry white wine, or sherry
4 cups seafood or fish stock
3/4 - 1 cup heavy cream

 

Directions:

To cook the lobster:

1. Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red.

2. Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.

3. Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible.

4. While stock is simmering, chop the lobster meat into bite-sized pieces and refrigerate.

 

To make the bisque:

1. Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery salt, pepper, and fresh herbs. Cook until soft, about 5 minutes. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.

2. Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for another 2 minutes.

3. Pour in wine, simmer and let reduce to half.

4. Stir in strained lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.

5. Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Pour this mixture through a sieve lined with cheesecloth to get out any shells that may remain. Return to medium-low heat and stir in heavy cream.

6. To serve place some of the cooked lobster meat in a soup bowl. Drizzle the soup over the lobster to warm it. I suggest some toasted bread for dipping.