Lobster Bisque

A RICH AND INDULGENT BISQUE SERVED WITH CHUNKS OF SAUTÉED LOBSTER.

INGREDIENTS:

• 2-3 fresh or frozen lobster tails

• 2 tbsp olive oil extra virgin

• 1/2 cup chopped onion

• 1/4 cup diced celery

• 2 tsp minced garlic

• 1 tsp fresh thyme

• ½ cup dry white wine or stock

• 2 tsp Worcestershire sauce

• 1 tsp creole seasoning

• 1/2 tsp paprika

• ½ — 1 tsp white pepper

• 1 tbsp tomato paste

• 2 to 2 1/2 cups lobster stock

(adjust to desired thickness)

• 1 cup heavy cream

• 2- 3 tbsp butter

• 1/4 -1/2 tsp cayenne pepper (optional)

METHOD:

1. Boil lobster tails for 3-4 minutes, until shells turn slightly red. Once cool, remove lobster tails from the pot and reserve stock.

2. Use kitchen scissors to cut down the centre of the tail or place it on its side and press down until the shell cracks.

3. Hold the tail, flippers up and shell facing down, pull back on both sides to crack open and remove meat.

4. Return lobster shells to pot, add 4-5 cups water. Bring to the boil, reduce heat to medium-low and gently simmer for at least 20-25 minutes.

5. While stock is simmering, chop lobster meat into bite-sized pieces and chill.

6. Strain shells from stock and reserve.

7. Add olive oil to medium-sized pan over medium-high heat and sauté onion, garlic, celery and thyme for 4-5 minutes.

8. Slowly add wine (if using), then stir in Worcestershire, creole seasoning, paprika and white pepper. Cook for about 1 minute.

9. Stir in tomato paste followed by lobster stock and simmer for 8- 10 minutes. 10. Add cream and butter, allow to melt, then remove from stove.

11. Purée small batches in a blender, season with salt and cayenne pepper to taste. 12. Place a pan over medium heat, add 1 tablespoon butter followed by chopped lobster meat. Season lightly with creole seasoning and sauté for 2 minutes or until warmed through.

13. Top individual bisque with lobster and serve immediately.